IRANIAN HERB FRITTERS FROM SIMPLE
Recipe courtesy of SIMPLE by Yotam Ottolenghi, 2018. These can be snacked on as they are, at room temperature, or served with a green tahini sauce and some extra herbs. If you want to make the tahini sauce, just blitz 3 tbsp/50g tahini, 1 1/2 cups/30g parsley, 1/2 crushed garlic clove, 2 tbsp lemon juice, and 1/8 tsp salt for 30 seconds and pour in 1/2 cup/120ml water. Adding the water last allows the parsley to get really broken up and turns the sauce as green as can be. This sauce is lovely spooned over all sorts of things-grilled meat and fish and roasted vegetables, for example-so double or triple the batch and keep it in the fridge. It keeps well for about 5 days. You might want to thin it with a little water or lemon juice to get it back to the right consistency. These fritters are a bit of a fridge-raid, using up whatever herbs you have around. As long as you keep the total net weight the same and use a mixture of herbs, this will still work wonderfully. The batter will keep, uncooked, for 1 day in the fridge. Alternatively, pile the fritters into pita bread with condiments, such as a combination of yogurt, chile sauce, pickled vegetables, and tahini. You'd just need one fritter per person, rather than two. Makes eight fritters, to serve four to eight (depending on whether everyone is having one in a pita or two as they are).
Provided by Food.com
Categories Southwest Asia (middle East)
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients, apart from the oil, in a large bowl with 1/2 tsp of salt. Mix well to combine and set aside.
- Put 2 tbsp of the oil into a large nonstick pan and place over medium-high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can-you want each of them to be about 5 inches/12cm wide-otherwise just do 2 or 3 at a time. Fry for 1-2 minutes on each side, until crisp and golden brown. Transfer to a paper towel-lined plate and set aside while you continue with the remaining batter and oil.
- Serve warm or at room temperature.
- BUY THE BOOK HERE:.
- https://www.amazon.com/Ottolenghi-Simple-Cookbook-Yotam/dp/1607749165/.
Nutrition Facts : Calories 450.4, Fat 31.5, SaturatedFat 5.8, Cholesterol 372, Sodium 349.3, Carbohydrate 23.6, Fiber 3, Sugar 2.5, Protein 19.5
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M Nasir
[email protected]These fritters were a great way to use up some leftover rice. They were quick and easy to make, and they were a hit with my family.
Abena Karikari
[email protected]I'm not a big fan of cilantro, but I really enjoyed these fritters. The herbs were perfectly balanced and the fritters were cooked to perfection.
Saqlain
[email protected]These fritters were a little bit too salty for my taste. I think I would use less salt next time.
MR Raja
[email protected]I'm always looking for new ways to use herbs, and these fritters were a great way to do that. They were easy to make and they were delicious.
Nusrat Arif
[email protected]These fritters were a great way to introduce my kids to new flavors. They loved the crispy texture and the flavorful herbs.
mjh rafi
[email protected]I loved the combination of herbs in these fritters. The cilantro, parsley, and mint were a perfect match.
Romoddin Ahmed
[email protected]These fritters were a little bit too spicy for my taste. I think I would use less chili powder next time.
Gifty Appoh
[email protected]I'm not a big fan of frying food, so I baked these fritters instead. They turned out great! They were crispy on the outside and tender on the inside.
Mohammed Soriful hasan
[email protected]These fritters were a great way to use up some leftover herbs. They were quick and easy to make, and they were a hit with my family.
Shah Rajiya
[email protected]I'm a vegetarian and I was looking for a new vegetarian appetizer to try. These fritters were perfect! They were easy to make and they were delicious. I will definitely be making them again.
Supriya Karki
[email protected]I had a hard time finding fresh herbs, so I used dried herbs instead. The fritters still tasted good, but I think they would have been even better with fresh herbs.
Malik Anees
[email protected]These fritters were a little bit too oily for my taste. I think I would try using less oil next time.
Noel Sarabusin
[email protected]I've made these fritters several times now and they always turn out great. They're so easy to make and they're always a crowd-pleaser. I love serving them with a side of hummus or baba ganoush.
Zeeshan Akbar
[email protected]I'm not a big fan of cilantro, but I really enjoyed these fritters. The herbs were perfectly balanced and the fritters were cooked to perfection. I served them with a yogurt sauce and they were delicious.
Shoukat Raza
[email protected]These herb fritters were a hit at my dinner party! They were crispy on the outside and tender on the inside, with a delicious herb flavor. I will definitely be making them again.