Spring-herb fritters with pickled onions
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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.
1 1/2 cups
fresh green herbs, such as parsley, dill or
, 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.
Nutrition (per serving)
- 8 g,
- 21 g,
- 18 g,
- 3 g,
- 212 mg.