A few weeks back Brandy contacted me about being a part of a cookbook review for Faith’s new cookbook, An Edible Mosaic. Stoked doesn’t begin to describe how I felt about this opportunity. An Edible Mosaic is a Middle Eastern cookbook which is my alltime favorite cuisine but it’s not something I ever really cook at home so this book is perfect for me!
Over the next few weeks I’ll be sharing some recipes from An Edible Mosaic and giving a full review of the book. A full list of bloggers participating can be found here. Get excited, y’all! I know I am!
The first recipe we were asked to make was Zucchini Fritters which I’m sure everyone has had at least once in their life. But these are different from the traditional fritters we’re used to here in the US. These are more of a savory pancake with zucchini throughout. They were absolutely delicious! My husband loves zucchini so I’m excited to make these for him when he comes home.
They were also very simple and quick to make. You guys know that I don’t enjoy frying but this was no more difficult than making regular breakfast pancakes.
- 2 tablespoons olive oil
- 1 onion diced
- 3/4 lb 350 g zucchini (about 1 medium), grated
- 2 large cloves garlic crushed in a mortar and pestle with 1 teaspoon salt
- 4 large eggs
- 4 tablespoons all-purpose flour
- 1/2 bunch fresh parsley minced
- Pinch of freshly ground black pepper
- Canola oil for frying
Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.
I was sent a copy of An Edible Mosaic for review but was not compensated in any other way.