Khubiz Eroog – Kuwaiti “Veins Bread” Vegetable Fritters
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Crispy, golden, and full of fresh herbs, Khubiz Eroog is a Kuwaiti fritter made from grated vegetables and spices — a beloved dish served at breakfast, dinner, or as a snack, especially during Ramadan.
Khubiz Eroog – Kuwaiti “Veins Bread” Vegetable Fritters
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Kuwaiti Cuisine
Author:
DaloolsKitchen
Servings
4-6
Prep Time
20 minutes
Cook Time
15 minutes
Calories
292
In Kuwait, there’s a special kind of fritter we call “Veins Bread” — though it’s not bread at all. The name comes from the colorful ribbons of vegetables that weave through the batter, crisping into delicate patterns as they fry. Made with zucchini, carrots, onions, and fresh herbs, Khubiz Eroog is seasoned with cumin, turmeric, and curry powder, then shallow-fried until golden and crisp on the edges, tender in the center.
It’s one of those recipes that brings people together — found on breakfast tables, served as a side dish or appetizer at dinner, or enjoyed as a snack between meals.
In Ramadan, it’s a favorite alongside soups and salads when breaking the fast. While it shares similarities with Indian pakoras, this Kuwaiti version uses all-purpose flour and a medley of fresh herbs for its own distinctive flavor and texture.
Simple, comforting, and bursting with color, it’s a dish that feels like home with every bite.
Love recipes like this? You’ll find even more authentic Kuwaiti dishes, along with their stories, in my cookbook collection — available here.
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder (optional, for extra lightness)
- 2 medium zucchini, grated
- 1 medium carrot, grated
- 1 medium onion, finely chopped or grated
- 2–3 green onions, finely chopped (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh coriander, chopped
- 2 tbsp fresh dill, chopped
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp curry powder
- Salt, to taste
- Black pepper, to taste
- Water, as needed to form a thick batter
- Oil, for shallow frying
Directions
- In a large mixing bowl, combine flour, cornstarch, baking powder (if using), cumin, turmeric, curry powder, salt, and pepper.
- Add grated zucchini, carrot, onion, green onions, parsley, coriander, and dill. Mix to combine.
- Gradually add water, a little at a time, until you have a thick but spoonable batter that holds together.
- Heat about 1 cm of oil in a large skillet over medium heat.
- Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon.
- Fry for 2–3 minutes per side, or until golden brown and crisp on the edges.
- Remove and drain on paper towels.
- Serve hot, with your favorite dipping sauce or alongside a main meal.
Recipe Note
Notes & Tips:
- You can skip the baking powder if you prefer a denser fritter.
- For a lighter texture, add a beaten egg to the batter.
- Make sure the oil is hot before frying to prevent sogginess.