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Iranian Herb Fritters

Updated: 6 days ago

Recipe adapted from Yotam Ottolenghi

2 cups dill, finely chopped

2 cups basil leaves, finely chopped

2 cups cilantro, finely chopped

teaspoon cumin

1 cup panko or bread crumbs (or matzah meal)

1/3 cup walnuts, lightly toasted and chopped

3 tablespoons currants or golden raisins - optional

8 large eggs

1/2 teaspoon salt

1/4 cup sunflower oil, for frying

Yogurt sauce: 1 cup plain yogurt, 2 tablespoon lemon juice, 1 tablespoon olive oil, salt and pepper.

Place all the ingredients, apart from the oil in a large bowl. Mix well to combine.

Put 2 tablespoon of the oil into a large nonstick pan and place over medium-high heat. Once hot, ladle batter onto pan. Fry 4 fritters at a time, each around 5 inches in diameter. Fry for 1-2 minutes on each side until crisp and golden brown. transfer to a paper-towel lined plate.

Serve warm or at room temperature.

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