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+ servings

Ijjeh (Arab-Style Zucchini Fritters)

Jackie, from The Bite with Jackie
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 4 eggs
  • 1 cup grated zucchini (W)
  • 1 small clove garlic minced (W)
  • ¾ cup finely diced yellow onion (W)
  • ½ cup finely chopped fresh parsley
  • cup all-purpose flour
  • 1 ½ tsp. cumin
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 3 Tbs. vegetable oil for cooking (can use more or less if needed)


  • In a medium bowl, mix together all ingredients except the vegetable oil.
  • In a medium non-stick pan over medium heat, heat vegetable oil.
  • Once heated, place ⅓ cup of the zucchini mixture onto the pan. Cook until golden on the bottom, then flip and cook the other side until golden. Remove and place on a paper towel-lined plate.
  • Repeat for remaining zucchini mixture.


  • Serve hot, warm or cold.
  • These are best served with pita bread as a sandwich. You can also make a wrap with them using a tortilla or eat them as is.
  • Store them in the fridge for up to 3 days.
  • Ingredients with a “W” next to them are WIC-eligible items. WIC is the supplemental nutrition program for women, infants and children in the United States. It provides food to families with pregnant or postpartum women and young children. WIC-eligible items will vary based on location.


Sodium: 205mgCalcium: 69mgVitamin C: 12mgVitamin A: 637IUSugar: 2gFiber: 1gPotassium: 183mgCalories: 146kcalFat: 10gProtein: 5gCarbohydrates: 9gIron: 2mg
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