On days when I need to whip up something quick and delicious I always turn to these scrumptious fritters!
There are dishes in your life that you will always associate with a certain person or place. These egg fritters, or ojji, will always take me back to my grandma’s kitchen. This was one of her go-to late night dinners. The smell of the parsley and cumin are absolutely heavenly!
Although my grandmother did not believe in chopping everything up in a food processor and insisted on doing it all by hand, which, I admit, does taste better, I usually make these when I am in a hurry and don’t want to spend much time chopping. So I throw everything in my food processor and let the blades do the work! After that, it is just a matter of mixing ingredients and frying the fritters.
This version is the most basic version of ojji, with only parsley, onions and garlic. There are so many ways to make this with different vegetables, and it is mainly made after cooking mahshi, or stuffed courgettes. Once the courgettes are cored, the insides are reserved and mixed into the ojji. It is a great way to sneak in vegetables for pickier eaters. Just make sure to shred them so they cook quickly.
You may notice while frying that bubbles form on the fritters. To avoid this, after you’ve mixed all the ingredients, leave them to rest for about 10 minutes before frying. You could serve these with a side salad, but my favourite way to have them is in a sandwich! Try them out and add another simple and delicious recipe to your repertoire.
2 bunches parsley
4 cloves garlic
6 large eggs
1 tbsp cumin
1 tbsp mixed spice
5-6 tbsp flour
Oil for frying
- Chop the parsley, onions and garlic either by hand or in a food processor. Place in a large bowl and add eggs and spices. Add the flour gradually; making sure it is fully incorporated. The mixture should be slightly runny.
- Heat some oil in a large frying pan. Once the oil is hot, pour in a ladle-full. Depending on the size of your pan you can fry 2-3 ojji at once, just make sure they are not too close to one another and therefore form one large ojji. Spoon the hot oil onto the fritters and once they are browned on one side, flip them and cook on the other side until browned.
- Place in a platter lined with paper towels and enjoy on their own or in a sandwich.