Living in the South, I hear a lot about fritters and frying – whether it’s okra, collard greens, fried green tomatoes, or one of many other formerly unknown foods. And I have a lot of fun merging these Southern gems with my Israeli roots – like in these soybean patties spiced with Mediterranean za’atar spice. The tahini drizzle is a perfect finish for these gorgeous, green patties, and a side of Israeli salad makes it a complete meal (pita optional!).
Mukimame and za’atar pattiesPrint
- 1 12-ounce bag frozen mukimame, defrosted
- ⅔ cup coconut milk
- 1 tsp za'atar spice
- 2 eggs
- ⅔ cup panko bread crumbs
- 1 tsp salt
- ½ tsp black pepper
- Oil, for frying
- Prepared tahini for serving, optional
- Process mukimame and coconut milk until finely chopped (it’s okay if there are a few larger chunks still visible).
- Mix in a medium sized bowl with eggs, bread crumbs, za’atar, salt and pepper.
- Heat oil in a frying pan on medium heat, until water sizzles when sprinkled into the pan.
- Use a 1/4 cup measuring cup to form fritters, and toss them back and forth in your hands to be sure they’re firmly packed.
- Place 3-5 fritters in frying pan at a time, depending on size – you don’t want to crowd the pan. Pat down slightly with the spatula for more even cooking.
- Fry for 3 minutes on each side. Repeat with remaining mixture.
- Serve with prepared tahini sauce, and a chopped Israeli salad.