Ijjeh (Arab zucchini fritters) is a fun way to turn zucchini into a handheld snack or meal. The savory pancakes are a great lunch option for kids and adults because of their simple but tasty ingredients, and the versatility of serving. The whole family will love these zucchini fritters!
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Ijjeh zucchini fritters
Ijjeh is traditionally made the day after making stuffed zucchini or squash and stuffed grape leaves (known as mahshi or dolmas). The zucchinis or squash are cored, and rather than disposing of the insides of the vegetables, they’re turned into a quick and easy fritter.
Related: Learn how to encourage your child to try zucchini.
Easy prep shortcut
Ijjeh can also be made with shredded zucchini, which is how we often prepare them! The fritters don’t require too many ingredients or too much time.
To prep ahead, shred the zucchini up to one day in advance or prepare the entire batter up to one day in advance. Note: If you make the batter one day ahead, be sure to stir it from the bottom before cooking.
Related: Help teach your child to try even more vegetables.
How to make easy Arab-style zucchini fritters
Preparing these kid-friendly fritters is so easy!
- Begin by assembling all the ingredients and grating the zucchini.
- In a large mixing bowl, combine grated zucchini with the remaining ingredients, including remaining vegetables, flour, herbs, spices, baking powder and baking soda.
- In a non-stick pan, cook ⅓ cup of zucchini mixture in oil. Cook until the bottom is golden brown, then flip and cook the other side.
Related: Discover 6 ways to add calories to your toddler’s food.
How to serve crispy zucchini fritters to children
Ijjeh is best served on its own or in pita bread, but can also be made into a sandwich with bread or a wrap with a tortilla or other wrap of choice. Add the fritters to salads for additional protein or add lettuce to wraps or sandwiches for additional crunch. Double up on the fritters, place them in a burger bun with some lettuce, tomatoes, onions and even olives for a vegetarian alternative to a burger.
Related: 5 tips for turning any meal into a meal your toddler will eat.
Tips for making the best zucchini fritters for kids & toddlers
- This recipe can easily be doubled to make more for a larger family and also to make sure that some make it to the table to share – as they come off the stove, they’re irresistible and disappear just as quickly as they get cooked!
- These zucchini fritters are best served simply in a slice of pita bread, as a sandwich with some tomatoes and cucumbers or even on their own and can be eaten hot, warm or cold.
- Ijjeh is normally made into rounds, but you can make them into any shape that would interest your child and as big or small as you’d like just as you would for pancakes.
- These can be made on a stovetop or griddle and can be stored in the fridge once cooked for up to 3 days.
- They’re a healthy lunch for toddlers and adults alike because of their simplicity, they’re packed with protein from the eggs to keep everyone fuller longer and they’re a great way to get some veggies in. A portable food with vegetables that kids like? Count me in!
Related: Feeding a baby? Learn all about zucchini for babies.
Have a picky eater who is still learning to eat zucchini?
Sharing facts about food with picky children can encourage their curiosity and make them more willing to try a new food. Avoid using pressure and saying things like, “Try it. It’s good for you.” Instead, share with them what zucchini does inside their body. “Zucchini has water and something else called fiber, which helps us during bathroom breaks.”
Related: Struggling with picky eating? Get expert tips on preventing picky eating.
Ijjeh (Arab-Style Zucchini Fritters)
Jackie, from The Bite with Jackie
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings6
Ingredients
- 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
- ⅓ 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)
Instructions
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.
Notes
- 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.
Nutrition
Calories: 146kcalCarbohydrates: 9gProtein: 5gFat: 10gSodium: 205mgPotassium: 183mgFiber: 1gSugar: 2gVitamin A: 637IUVitamin C: 12mgCalcium: 69mgIron: 2mg
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