Ejjeh (Vegetable Fritters)

• 2 carrots, grated
• 1 zucchini, grated
• ¼ small pumpkin, peeled and grated
• ½ onion, grated
• 1 small red capsicum, seeded and grated
• ½ bunch flat-leaf parsley, chopped
• 1 tbs garlic & herbs
• 1 tsp dried mint
• 1 tsp mixed spice (baharat)
• 1 tsp Aleppo pepper
• 1 tsp fine black pepper
• 1 tsp sea salt
• 2 cups SR flour
• 3 eggs
• Rice bran oil, for frying

Garnish

• Labneh, pine nuts, parsley, olives

1. 1Place the carrots, zucchini, pumpkin, onion and capsicum in a large bowl with the parsley.
2. 2Beat the eggs and add to the vegetables. Combine the flour with 2 cups water and add to the mixture.
3. 3Add the spices and mix well to form a dough.
4. 4Heat rice bran oil in a deep saucepan or fryer to at least 170°C.
5. 5Drop large spoonfuls into the hot oil in batches so the oil stays hot.
6. 6Once golden underneath, flip until both sides are deep golden. Drain on paper towels.
7. 7Garnish each with a spoonful of labneh, an olive, pine nuts and parsley.