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.