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Zucchini Fritters with Zhoug and Jammy Eggs Recipe

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3.9 from 14 reviews

These Zucchini Fritters with Zhoug & Jammy Eggs offer a delicious and nutritious meal combining crispy, golden zucchini and pea fritters with vibrant, spicy Middle Eastern zhoug sauce and perfectly cooked jammy eggs. Packed with fresh herbs and wholesome ingredients, this recipe makes a fantastic breakfast, brunch, or light dinner.

Ingredients

Fritters

  • 12 oz zucchini (about 350–380 grams, grated and squeezed dry)
  • 1⅓ cups frozen peas (thawed, about 150 grams)
  • 2 large eggs
  • ½ cup low-fat cottage cheese (120–125 grams)
  • 1 cup grated reduced-fat cheddar (60–70 grams)
  • ¼ cup plain flour (40 grams)
  • ½ cup quick oats (40–45 grams)
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon baking powder
  • 2 tablespoons olive oil for frying (or spray oil)

Zhoug Sauce

  • 1 cup coriander/cilantro (packed)
  • ½ cup parsley leaves
  • 1 small green chili (sliced, adjust to taste)
  • 1 garlic clove
  • 1½ teaspoons lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • 2 tablespoons water (as needed, to thin)

Jammy Eggs & Extras

  • 8 large eggs
  • 1 cup rocket/arugula or ½ cup cherry tomatoes (halved)
  • Chili flakes or extra herbs (optional)

Instructions

  1. Boil the eggs: Add the eggs to a pot of boiling water and cook for 6½–7 minutes to achieve jammy yolks. Transfer the eggs to cold water once done, then peel after they have cooled.
  2. Make the zhoug: Place all zhoug ingredients in a blender and pulse until roughly blended but not completely smooth. Alternatively, finely chop everything by hand and mix well. Adjust seasoning to taste.
  3. Prep the vegetables: Grate the zucchini and squeeze out all moisture using your hands or a clean towel. Slightly mash the thawed peas and squeeze out any extra liquid to prevent sogginess in the fritters.
  4. Mix the fritter batter: In a large bowl, combine the zucchini, peas, eggs, low-fat cottage cheese, grated cheddar, flour, oats, garlic powder, cumin, salt, black pepper, and baking powder. Mix everything thoroughly until fully incorporated.
  5. Cook the fritters: Heat a skillet or frying pan over medium heat and add olive oil or spray with oil. Scoop roughly ¼ cup of batter per fritter and flatten slightly with the back of the spoon. Cook each fritter for 3–4 minutes per side, until golden brown and set. Keep the cooked fritters warm while finishing the batch.
  6. Assemble and serve: Arrange 3 fritters per serving with 2 jammy eggs on the side. Add a generous spoonful of zhoug and garnish with fresh rocket/arugula or cherry tomatoes. Sprinkle with chili flakes or extra herbs if desired.

Notes

  • Be sure to squeeze the zucchini and peas well to avoid watery fritters that won’t hold together.
  • Adjust the amount of green chili in the zhoug to your preferred spice level.
  • You can prepare the zhoug a day ahead and refrigerate it to develop flavor.
  • If you don’t have quick oats, pulse rolled oats in a blender briefly to make them finer.
  • Use a non-stick pan and don’t overcrowd when frying to ensure even cooking.
  • Serve immediately for best texture, but fried fritters can be kept warm in a low oven.
  • This recipe can be doubled to serve more people.

Find it online: https://miracooking.com/zucchini-fritters-with-zhoug-and-jammy-eggs-recipe/