Ingredients: 2 cups zucchini (washed, grated) 2 leek or spring onion heads (grated) 2 tsp minced garlic 1/2 a cup (assortment of: parsley, mint, dill or coriander or basil; finely chopped) 1 egg (beaten) 1/4 cup flour Breadcrumbs Salt + pepper + ground cinnamon (optional) Oil for deep fry
Method: In a large bowl, mix all ingredients; (except for the oil, flour and breadcrumbs. Add the flour to mixture. Mix well to incorporate. Add breadcrumbs accordingly; enough to allow mixture to be worked with; upon shaping it. Test taste for salt before forming mixture. Shape into medium-sized balls. Dust lightly in a mixture of flour and breadcrumbs. Heat oil in a wide frying pan; enough for deep frying. When heated; gently place balls into hot oil. Fry to golden on both sides. During process; lower heat to medium-high. Remove fritters on kitchen paper towels. Remove on to a serving plate. Allow to cool then serve with a dill or mint tzatzeeky dip; as illustrated.
*A version of this article appears in print in the 23 January, 2020 edition of Al-Ahram Weekly.