Real African Dishes: [MC-AllEthnic-Recipes] Arab Zucchini-Egg Cakes - Ajet Bayd bi Koosa ; 2g Carbohydrate; 1g Dietary Fiber

Saturday, May 15, 2010

[MC-AllEthnic-Recipes] Arab Zucchini-Egg Cakes - Ajet Bayd bi Koosa ; 2g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Arab Zucchini-Egg Cakes - Ajet Bayd bi Koosa

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound zucchini -- cut into 1-inch-thick rounds
1/4 pound onions -- coarsely chopped
3 garlic cloves
1/2 cup fresh flat leaf parsley leaves
8 large eggs
salt -- to taste
1 teaspoon white pepper -- or to taste
For frying: -- canola oil
For garnish: -- fresh parsley or mint

Place zucchini in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to low and simmer until just fork-tender, 10 minutes. Drain,and transfer the zucchini to the bowl of a food processor. Add the onions, garlic, and parsley, and pulse until the mixture is finely chopped. The add the eggs, salt, and pepper, and pulse just until the eggs are incorporated.

Line a baking pan with paper towels and set it nearby.

Fill a large, heavy-bottomed, nonstick skillet with canola oil to a depth of 1/2 inch, and heat over high heat. Working in batches of 2 or 3 cakes, pour the batter into the oil, 1/4 cup per cake, and fry until both sides are golden brown, 3 to 4 minutes per side. Using a slotted spoon, transfer the cakes to the paper towel-lined baking sheet. as you cook the remaining batches, skim off the brown foam that forms around the edges of the skillet, to keep the oil clean.

Serve warm or at room temperature, garnished with the parsley.

Makes 14 to 16 cakes.

AuthorNote: These savory pancakes can be made as much as 2 days in advance and rewarmed or served cold. They can be part of a mezza spread, or served with a green salad for breakfast or brunch. Do not overcook the zucchini, of the batter will be too runny. Serve the pancakes with Arab flatbread.

Cuisine:
"MidEastern"
Source:
"The Arab Table by May S. Bsisu, 2005."
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 48 Calories; 3g Fat (50.8% calories from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0