HERB FRITTERS

Herb Fritters image

Crispy herb fritters are an unusual way to savor the individual pleasures of a full range of fresh herbs. Dipped in beer batter, fried lightly in oil, and served with lemon wedges, they make a delightful accompaniment to a glass of wine.

Provided by Martha Stewart

Number Of Ingredients 8

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Ingredients

2 large eggs, separated
1 1/2 tablespoons vegetable oil, plus more for frying
1/2 cup beer
3/4 cup all-purpose flour
3 ounces assorted herbs such as basil, mint, sage, parsley, oregano, tarragon, and chives
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper
1 lemon, cut into wedges

Steps:

Whisk together yolks, oil, and beer in a bowl. Slowly add flour, stirring until just combined. Set aside 20 minutes. Wash and dry herbs. Whisk egg whites to soft peaks; fold into beer batter. Add salt and pepper.
In a heavy-bottomed saucepan, heat oil, 1 inch deep, over medium heat until hot but not smoking, 375 degrees. Dip each herb into batter, shaking off excess, until lightly coated. Place herbs in oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.

Yogesh Official70 (Babu)

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These fritters are a great way to get kids to eat their vegetables. My kids love them!

AWET G

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I love that these fritters are baked instead of fried. It makes them a healthier option.

Abdul Wakil Hamdard

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These fritters are the perfect finger food for a party. They're easy to eat and they're always a hit.

Joshua SoLuna

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I would definitely make these fritters again. They're a great way to use up leftover herbs and they're always a crowd-pleaser.

Reena Pandey

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Overall, I thought these fritters were a good appetizer. They were easy to make and everyone seemed to enjoy them.

Mohammed Sajjad

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The fritters were a bit bland for my taste. I think I'll add more herbs and spices next time.

Kc Laxman

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I found that the fritters were a bit too oily for my taste. I think I'll try using less oil next time.

Sajjad Wazir

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These fritters are a bit time-consuming to make, but they're worth the effort. They're so delicious and flavorful.

Asiimwe Victor Phillip

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I've also tried making these fritters with different types of cheese. Cheddar, mozzarella, and Parmesan all work well.

Shirley Price

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These fritters are a great way to use up leftover herbs. I always have a bunch of parsley and basil in my fridge, and these fritters are a great way to use them up before they go bad.