Spring-herb fritters with pickled onions

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PREP TIME

30 min

TOTAL TIME

45 min

Serves

4

Spring-herb fritters with pickled onions

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
  • 8 g,
  • Carbohydrates
  • 21 g,
  • Fat
  • 18 g,
  • Fibre
  • 3 g,
  • Sodium
  • 212 mg.