Egyptian Brunch: Aromatic Zucchini Fritters with Feta & Cilantro, Served with Spicy Tomato Sauce & Garlicky Labneh Dip

Allergens

Dairy (Feta Cheese)

Ingredients

• 2 large zucchinis, grated
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1 large egg, beaten
• 1/3 cup all
• purpose flour
• 1/2 cup panko breadcrumbs
• Oil for frying
• 1 batch Spicy Tomato Sauce (recipe follows)
• 1 batch Garlicky Labneh Dip (recipe follows)

Instructions

1. In a large bowl, combine the grated zucchini, feta cheese, cilantro, cumin, coriander, salt, and pepper. Mix well. Add the beaten egg and stir to incorporate. Divide the mixture into 8 equal portions and shape each portion into a small patty. Prepare a dredging station with flour on one plate, panko breadcrumbs on another, and a shallow dish filled with water. Dip each zucchini patty first in the flour, then the water, and finally the panko breadcrumbs to coat evenly. In a large frying pan, heat about 1/2 inch of oil over medium heat. Fry the coated zucchini patties until golden brown on both sides, approximately 3 4 minutes per side. Remove from the pan and drain on paper towels. Serve immediately with Spicy Tomato Sauce and Garlicky Labneh Dip on the side.

Chef’s Insight

To make the zucchini patties extra crispy, double-dredge them in the panko breadcrumbs before frying.

Notes

Feel free to adjust the spiciness of the Spicy Tomato Sauce and Garlicky Labneh Dip according to your preference.