Spring-herb fritters with pickled onions
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- Prep Time30 mins
- Total Time45 mins
- Makes4 servings
Photo, Erik Putz.
These are like savoury pancakes and make a perfect appetizer or first course. They’re also lovely topped with poached eggs for brunch.
Ingredients
3 tbsp canola oil, divided
1 medium onion, sliced
3 eggs, beaten
1 1/2 cups fresh green herbs, such as parsley, dill or cilantro, chopped
3 green onions, sliced
1 large white potato, peeled, grated and squeezed dry
1/4 tsp salt
1/8 tsp hot-red-chili flakes
2 tbsp tahini
2 tbsp water
1 tbsp lemon juice
Instructions
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.
Nutrition (per serving)
Calories 272, Protein 8g, Carbohydrates 21g, Fat 18g, Fibre 3g, Sodium 212mg.