Feta Koussa Fritters
Koussa fritters (aka 3ejjeh) is what my mom used to make using the leftover koussa pulp after making stuffed koussa, but I love the fritters so much I’d eat them any day. Served for breakfast, lunch, or dinner, this recipe is so versatile and pleases all my eaters at home. The trick is to squeeze out the water of the koussa really well!
Ingredients
- 1 small red onion
- 0.5 kg Koussa
- 75 g feta cheese
- 3 eggs
- 2 tbsp (25 g) flour
- 1 full tbsp fresh dill, chopped
- 1 full tbsp fresh mint, chopped
- 1 full tbsp parsley, chopped
- 2 garlic cloves
- 0.25 tsp salt
- 1 Spices: 0.75 tsp 7 spices, 0.25 tsp cinnamon, 0.5 tsp paprika
- 1-2 tbsp olive oil for cooking
Instructions
- Finely chop the red onion.
- Discard the tops of the koussa and grate them. Place them inside a thin kitchen towel and squeeze the juices all out really well. When you’re done squeezing, squeeze again for good measure, until no liquids comes out.
- In a large bowl, add the onion, the squeezed koussa, the crumbled feta, eggs, flour, chopped herbs, smashed garlic, salt, and spices. Mix them well.
- In a large nonstick pan, heat some olive oil and cook the fritters in batches of three or four, flipping them only once when they become golden on one side.
- Serve with bread and twist of lemon.