afoona
Ajja – Herb Fritters
vegetables

Ajja – Herb Fritters

Ajja – green, spiced egg and herb fritters, a popular breakfast dish among Sephardic and Moroccan Jews

⏱ 30 min🍽 4 servings 🌍 Moroccan👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    In a large bowl, mix the onion, garlic, cilantro, parsley, eggs, flour, cumin, turmeric, salt and black pepper.
    Bowl
  2. 2
    Shape the mixture into small fritters, 1 tbsp each.
  3. 3
    Heat the oil in a skillet over medium heat and fry the latkes 2–3 minutes on each side, until until browned.
    ⚙ Pan-fryingStoveFrying pan
    💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
  4. 4
    Transfer the latkes to paper towels.
    Paper towels
  5. 5
    Serve with white.
247calories
11 gprotein
9 gcarbs
18 gfat
● protein 19%● carbs 15%● fat 67%

Per serving (146 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Bowl · Also works: Pot (None)

🧻 Consumables: Paper towels

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