Airy, fluffy, and crispy on the outside, these latke-like fritters are a staple in Syrian kitchens. Often chock full of herbs, sometimes made simply with onions and potatoes, and occasionally with ground meat, Sarina Roffé’s vegetarian version includes carrots, celery, and zucchini. Eggs and matzah meal help bind these tasty fritters together.
Read more about Sarina Roffe’s family story in the Jewish Food Society.
Ingredients
1 large yellow onion, peeled and grated
2 carrots, peeled and grated
3 Yukon Gold potatoes, peeled and grated
1 medium zucchini, grated
1 celery stalk, finely diced
1 tablespoon matzah meal or flour
3 large eggs
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
Neutral oil, such as avocado, for frying
Preparation
- Mix all the ingredients except for the oil together. The mixture will be soupy. Put the mixture in a cheesecloth and gently squeeze out most of the liquid, allowing a little bit to remain.
- Heat 2-3” oil in a 10” skillet over medium heat. Drop the ejjeh mixture into the hot oil in tablespoon sized dollops; flatten them out using a fish spatula.
- When the edges brown, after 3-4 minutes, flip the fritters and cook them on the other side. The fritters are done when they begin to puff up again, another 2-3 minutes.
- Carefully remove fritters from the hot skillet and place on paper towels to absorb excess oil. Serve hot, in pita bread with chopped salad or sliced tomatoes and cucumbers.
