Updated Mar 24, 2015Chatelaine
canola oil, divided
medium onion, sliced
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
- 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.