Spring-herb fritters with pickled onions

Prep 30 min
Total 45 min
Serves 4

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3 tbsp
canola oil, divided
medium onion, sliced
eggs, beaten
1 1/2 cups
fresh green herbs, such as parsley, dill or cilantro, chopped
green onions, sliced
large white potato, peeled, grated and squeezed dry
1/4 tsp
1/8 tsp
hot-red-chili flakes
2 tbsp
2 tbsp
1 tbsp


  • HEAT a large non-stick frying pan over medium. Add 1 tbsp oil, then onion. Cook until onion starts to soften, 3 min. Remove from heat.
  • COMBINE eggs with herbs, cooked onion, green onions, potato, salt and chili flakes in a medium bowl. Add remaining oil as needed to pan. Stir, then scoop out heaping 1-tbsp portions of herb mixture and fry over medium in 2 or 3 batches until golden, 1 to 2 min per side. Drain on paper towels.
  • STIR tahini with water and lemon juice in a small bowl. Top fritters with tahini mixture and quick-pickled red onions.


Calories 272, Protein 8 g, Carbohydrates 21 g, Fat 18 g, Fibre 3 g, Sodium 212 mg.
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