Chop and wash your herbs, grate your zucchini and set aside.

1 bunch of parsley - flat leaf is preferred, (chopped to obtain 1 cup)

1 cup fresh mint leaves, (chopped to obtain 1 cup)

1 bunch of scallions - whites and greens, (chopped to obtain 1 cup)

1 small zucchini, (½ cup grated)

In a large bowl, whisk your eggs. Add your flour, baking powder and spices. Whisk well - clumps will remain, it's ok.

6 large eggs

4 Tablespoons all-purpose flour

½ teaspoon baking powder

2 teaspoons kosher salt, (half for table salt)

Add your herbs and zucchini and whisk well to combine. Allow mixture to sit for 15-20 minutes before frying. This allows the batter to activate with the baking powder and create the poof in each ejjeh.

While your batter is resting, line a plate with paper towels and set aside - this will be used to place ejjeh on after frying to absorb any excess oil.

Heat an 8" nonstick skillet and add about ¼ cup of your oil and heat on medium-high heat until glistening, 350 degrees on a thermometer.

Once your oil is heated, place ¼ cup of batter in your skillet and allow to cook for 3-4 minutes on the first side. You should see it begin to get golden brown on the bottom and edges crisp.

Using a fork and spatula, flip and repeat on second side until fully golden brown. Remove and set on paper towel to absorb excess oil. Top with flake salt if you'd like. I like to taste this first one and adjust seasoning as needed.

Repeat with remaining batter, you should be able to fit 2 in the skillet at a time.

Enjoy with pita and labneh!