📝 About This Recipe
A beloved staple of the Lebanese 'Maza Sakhina' table, Koussa Ejjeh is a vibrant, aromatic omelet that transforms humble summer squash into a gourmet delight. Bursting with fresh mint, parsley, and green onions, these fritters offer a perfect balance of earthy sweetness and herbal brightness. Whether served as a hot appetizer or a light brunch, they capture the essence of Mediterranean home cooking in every golden, crispy bite.
🥗 Ingredients
The Vegetable Base
- 4 medium Zucchini (Koussa) (grated coarsely)
- 1 teaspoon Sea Salt (for sweating the zucchini)
- 4 stalks Green Onions (finely sliced, whites and greens)
- 2 cloves Garlic (minced into a paste)
The Batter & Herbs
- 6 pieces Large Eggs (at room temperature)
- 1/2 cup All-Purpose Flour (sifted)
- 1/2 teaspoon Baking Powder (for a light, airy texture)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
- 1/2 teaspoon Dried Mint (for concentrated flavor)
Spices & Frying
- 1/2 teaspoon Seven Spices (Baharat) (classic Lebanese spice blend)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 4-6 tablespoons Extra Virgin Olive Oil (for shallow frying)
For Serving
- 1 cup Greek Yogurt or Labneh (for dipping)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
-
1
Start by grating the zucchini using the coarse side of a box grater. Place the grated zucchini in a colander, sprinkle with 1 teaspoon of sea salt, and toss well.
-
2
Let the zucchini sit for 10-15 minutes to draw out excess moisture. This is the secret to a crispy ejjeh rather than a soggy one.
-
3
Using your hands or a clean kitchen towel, squeeze the zucchini forcefully to remove as much liquid as possible. You should be left with a relatively dry mass of zucchini.
-
4
In a large mixing bowl, crack the 6 eggs and whisk them vigorously until light and frothy.
-
5
Slowly whisk in the sifted flour, baking powder, Seven Spices, and black pepper. Ensure there are no lumps in the batter.
-
6
Fold in the finely chopped parsley, fresh mint, dried mint, green onions, and minced garlic into the egg mixture.
-
7
Add the squeezed zucchini to the batter and stir gently until the vegetables are evenly coated. The batter should be thick but pourable.
-
8
Heat 2-3 tablespoons of olive oil in a large non-stick skillet over medium heat. To test if it's ready, drop a tiny bit of batter; it should sizzle immediately.
-
9
Using a large spoon or a small ladle, scoop the batter into the pan to form individual rounds (about 3 inches wide). Do not overcrowd the pan.
-
10
Fry the ejjeh for 3-4 minutes on the first side until the edges look set and the bottom is a deep golden brown.
-
11
Carefully flip each fritter and cook for another 2-3 minutes. They should be puffed up and golden on both sides.
-
12
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
-
13
Serve immediately while hot and crispy for the best texture.
💡 Chef's Tips
Always squeeze the zucchini as hard as you can; any leftover water will make the omelets flat and rubbery. If the batter feels too thin, add an extra tablespoon of flour, but be careful not to over-flour or they will become bready. For a healthier version, you can bake the batter in a greased muffin tin at 375°F (190°C) for 20 minutes. If you don't have Lebanese Seven Spices, a mix of cinnamon, allspice, and cloves works as a great substitute. Ensure your herbs are very dry before chopping to prevent the batter from turning green and watery.
🍽️ Serving Suggestions
Serve with a side of cold Labneh or thick Greek yogurt swirled with olive oil. Pair with a fresh Fattoush salad for a complete and light vegetarian lunch. Stuff the warm fritters into pita bread with sliced tomatoes and pickled wild cucumbers (kabees). A glass of chilled Arak or a crisp Sauvignon Blanc complements the herbal notes perfectly. Serve as part of a larger Mezze spread alongside Hummus, Baba Ganoush, and Kibbeh.