Iranian herb fritters
This wonderful Iranian herb fritter recipe is served with a vibrant parsley tahini sauce – a sublime brunch or snack dish that is great for using up copious amounts of herbs. This recipe was taken from SIMPLE by Yotam Ottolenghi, published by Ebury Press. Images by Jonathan Lovekin.
These can be snacked on as they are, at room temperature, or else served with a green tahini sauce and some extra herbs. This sauce is lovely spooned over all sorts of things – grilled meat and fish and roasted vegetables, for example – so double or triple the batch and keep it in the fridge. It keeps well for about 5 days. You might want to thin it with a little water or lemon juice to get it back to the right consistency.
These fritters are a bit of a fridge raid, using up whatever herbs you have around. As long as you keep the total net weight the same and use a mixture of herbs, this will still work wonderfully. The batter will keep, uncooked, for 1 day in the fridge.
Alternatively, pile the fritters into pitta bread with condiments: a combination of yoghurt, chilli sauce, pickled vegetables and tahini works well. You’d just need one fritter per person, rather than two.
Ingredients
Metric
Imperial
Iranian herb fritters
- 40g of dill, finely chopped
- 40g of basil, finely chopped
- 40g of coriander leaves, finely chopped
- 1 1/2 tsp ground cumin
- 50g of fresh breadcrumbs, (about 2 slices, crusts left on if soft)
- 3 tbsp of barberries, (or currants)
- 25g of walnut halves, lightly toasted and roughly chopped
- 8 large eggs, beaten
- 60ml of sunflower oil, for frying
- salt
Parsley and tahini sauce (optional)
- 50g of tahini
- 30g of parsley
- 1/2 garlic clove, crushed
- 2 tbsp of lemon juice
- 1/8 tsp salt
- 125ml of water
Method
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