When most people think of latkes, they imagine grated potatoes fried until crisp. But in Syrian Jewish cuisine, latkes take many forms — collectively known as Ejjeh.

Ejjeh is a traditional fried patty made with vegetables, eggs, herbs, and warm spices. Each family has their own variation, and zucchini Ejjeh is one of the most beloved, especially during Chanukah.

Why Zucchini Ejjeh Is a Syrian Jewish Staple

Zucchini-based Ejjeh reflects the Mediterranean roots of Syrian Jewish cooking: 

• Lighter than potato latkes
• Naturally gluten-free
• Balanced with warming spices like allspice and cinnamon
• Nourishing without being heavy

These latkes fry beautifully and pair perfectly with lebna, yogurt dips, or tahini.

Zucchini Latkes (Syrian Ejjeh) Recipe

Ingredients

• 4 spiralized or finely chopped zucchinis
• 4 eggs
• 1 teaspoon allspice
• A dash of cinnamon
• Kosher salt, to taste
• Avocado oil, for frying

Instructions

 Mix zucchini, eggs, spices, and salt in a large bowl.

1. Heat avocado oil over medium heat. Add a small piece of carrot to help regulate the oil temperature.
2. Spoon the mixture into the pan, shaping into patties.
3. Fry until golden brown on both sides.
4. Drain on a rack and serve warm.

The Carrot Trick for Even Frying

 A small piece of carrot in the oil helps maintain a steady frying temperature, preventing burning and ensuring even browning — a tip passed down and shared among seasoned home cooks.

A Living Tradition

Ejjeh isn’t just food — it’s heritage. From zucchini to squash to herbs, there are countless versions made in Syrian Jewish kitchens around the world.

This recipe is part of an ongoing series celebrating Syrian Jewish food, tradition, and nourishment.

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