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Course: appetizer, hors d'oeuvre, side dish
Total time: under 30 minutes
Skill level: Moderate
Cost: Inexpensive
Yield: 4 to 6 servings
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Some people like to add cinnamon to this particular ejjeh, a summertime favorite when zucchini are in season.


  • 3 zucchini or yellow squash, coarsely grated (shredding disc of food processor may be used)
  • 4 eggs, beaten
  • 2 onions, finely chopped (about 1 cup)
  • 1 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup vegetable oil


1. To extract water from the zucchini, place it in a colander and press it down against the perforated surface.

2. Combine the zucchini, eggs, onions, allspice, salt, and cinnamon, if desired, in a medium mixing bowl. Mix well.

3. Heat the vegetable oil in a skillet over medium heat. When the oil sizzles upon contact with a droplet of water, drop 1 tablespoon of the egg batter into the pan. Flatten the mound of batter slightly with the back of a spoon. Continue adding as many mounds of the batter as the skillet will allow. Fry for 2 minutes, or until golden, turning once. Drain the fritters on paper towels. Repeat this process with the remaining batter, and if necessary, add more oil.

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Nutritional Information

Nutrients per serving

This recipe serves 6.

245kcal (12%)
47mg (5%)
20mg (33%)
57mcg RAE (2%)
141mg (47%)
438mg (18%)
2g (12%)
22g (34%)
1mg (6%)