Iranian Herb Fritters from SIMPLE
photo by Food.com
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-8
ingredients
- 2 cups dill, finely chopped
- 2 cups basil leaves, finely chopped
- 2 cups cilantro leaves, finely chopped
- 1 1⁄2 teaspoons ground cumin
- 1 cup fresh breadcrumb, (from about 2 slices, crusts left on if soft)
- 3 tablespoons barberries (or currants)
- 1⁄3 cup walnut halves, lightly toasted and roughly chopped
- 8 large eggs, beaten
- salt
- 1⁄4 cup sunflower oil, for frying
directions
- 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.
-
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RECIPE SUBMITTED BY
Food.com
United States
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