Mix all the ingredients except for the oil together. The mixture will be soupy. Put the mixture in a cheesecloth and gently squeeze out most of the liquid, allowing a little bit to remain.

Heat 2-3” oil in a 10” skillet over medium heat. Drop the ejjeh mixture into the hot oil in tablespoon sized dollops; flatten them out using a fish spatula.

When the edges brown, after 3-4 minutes, flip the fritters and cook them on the other side. The fritters are done when they begin to puff up again, another 2-3 minutes.

Carefully remove fritters from the hot skillet and place on paper towels to absorb excess oil. Serve hot, in pita bread with chopped salad or sliced tomatoes and cucumbers.