A great way to use some leftover zucchini; in Lebanon, these fritters are made with the zucchini pulp leftover after they have been cored for stuffing. Simply grate or shred the zucchini in a food processor, add a bit of grated onion, garlic paste and lots of chopped herbs and fry them in olive oil for a few minutes on each side.
Zucchini fritters
A frequent site in the Lebanese mountains, these remnant of houses were made with local stones.
INGREDIENTS:
2 cups of grated zucchini or zucchini pulp
1 cup of chopped parsley (or mixture of herbs)
1 white onion, chopped
4 large eggs
salt, pepper, to taste
3 cloves of garlic mashed with a dash of salt (or to taste)
olive oil as needed (or use vegetable oil)
METHOD:
These were made using uncooked zucchini pulp and onions; another method is to fry the onion and zucchini in a little olive oil until the mixture is cooked and dry. Cool the mixture a few minutes, then add the eggs, herbs and garlic and fry again.
In a large bowl, beat the eggs and add the shredded zucchini, parsley, chopped onion and mashed garlic; season to taste.
Heat a generous amount of oil in a large skillet and drop small (about 1/4 cup) ladles of the mixture in the hot oil; fry on both sides and serve warm or at room temperature.