Syrian frittata or العجة in Arabic, was one of my favorite dishes growing up. It wasn’t until 2 months ago that me and my sister learned this dish was supposed to be fried—my mom hates frying things. But it’s all good, because this frittata tastes great baked or fried.
This easy egg dish can be made in a pinch! Traditionally, this dish only has parsley and cilantro, but I added some shredded zucchini to add more texture and found that the flavors mixed together perfectly. You definitely don’t need to have zucchini, but it does add to the dish.
Hope you enjoy!
Parsley Frittata/fritter
Ingredients
- 1 bunch parsley, chopped
- 1/2 bunch cilantro, chopped
- 6 eggs
- 2 cloves garlic, crushed
- 1 tablespoon flour
- 1 teaspoon dried mint
- 1 teaspoon coriander
- 1 tablespoon salt
- 1 teaspoon dried red pepper (Aleppo pepper)
- 3 zucchini, shredded (optional)
- 4 tablespoons canola oil (for frying)
Instructions
- Add the parsley, cilantro, eggs, and zucchini to a bowl and mix.
- Add the garlic, mint, coriander, salt, pepper, and flour, and mix in.
- IF FRYING: Heat the oil on high heat. Check if it is hot enough by dropping some batter in to see if it sizzles. Add in 1/4 cup of batter for each fritter and cook until golden brown on each side (2 minutes). Remove and serve.
- IF BAKING: Preheat oven to 325F. Oil the baking tray with canola oil and add the batter. Bake for around 20 minutes or until golden brown.
