Description
These crispy egg fritters are perfectly deep-fried to perfection. Soft, airy, and fluffy on the inside, this is my twist on a Syrian classic.
Ingredients
Scale
- 7 eggs
- 3 small bunches parsley
- 1 large or 2 medium carrots
- 2 medium-sized onions
- 3-4 cloves garlic
- 3 tablespoons all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp 7 spices
- 1/2 tsp cumin
- 1/2 tsp dried coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying
Instructions
- Blitz the carrots, onion, and garlic in your food processor until they're cut into little pieces. Chop the parsley. Set aside.
- Beat the eggs, flour, and spices with an electric whisk until light and frothy.
- Add in the parsley and chopped vegetables and mix until fully incorporated.
- Heat your frying oil and scoop the batter into the oil in batches. Fry until golden.
- Transfer to a plate lined with paper towels.
Notes
- Make sure your oil is very hot before you deep fry the fritters.
- Don't overcrowd your pot.
- Serve immediately.
- Category: Breakfast
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 fritters
- Calories: 329 calories
- Sugar: 3 g
- Sodium: 110 mg
- Fat: 28.3 g
- Saturated Fat: 5.2 g
- Unsaturated Fat: 23.1 g
- Trans Fat: 0 g
- Carbohydrates: 11.8 g
- Fiber: 2.9 g
- Protein: 9 g
- Cholesterol: 191 mg
Keywords: egg fritters, mediterranean egg fritters, ejjeh recipe, ejjeh egg recipe
