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Notes:
These can be snacked on as they are, at room temperature, or else served with a green tahini sauce and some extra herbs. If you want to make the tahini sauce then just blitz together 50 g tahini, 30 g parsley, ½ crushed garlic clove, 2 tablespoons lemon juice and 1∕8 teaspoon salt. Once this is all in the blender, blitz for 30 seconds and pour in 125 ml water.
Alternatively, pile the fritters into pitta bread with condiments: a combination of yoghurt, chilli sauce, pickled vegetables and tahini works well.
This is extracted from Ottolenghi Simple by Yotam Ottolenghi. RRP $49.99 (Penguin Random House Australia), available now from bookstores and online retailers.
Iranian herb fritters recipe
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Serves: 4
Makes 8 fritters to serve 4–8 (depending on whether everyone is having one, in a pitta, or two as they are)
Ingredients
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What to do
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Place all the ingredients, apart from the oil, in a large bowl with ½ teaspoon of salt. Mix well to combine and set aside.
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Put 2 tablespoons of oil into a large non-stick pan and place on a medium high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can – you want each of them to be about 12cm wide – otherwise just do 2 or 3 at a time. Fry for 1–2 minutes on each side, until crisp and golden-brown. Transfer to a kitchen paper-lined plate and set aside while you continue with the remaining batter and oil.
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Serve either warm or at room temperature.
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