Iranian herb fritters (SIMPLE, pg 22)

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Makes 8 fritters to serve 4–8 (depending on whether everyone is having one, in a pitta, or two as they are)

40g dill, finely chopped

40g basil leaves, finely chopped

40g coriander leaves, finely chopped

1½ tsp ground cumin 50g fresh breadcrumbs (about 2 slices, crusts left on if soft)

3 tbsp barberries (or currants, see p.301)

25g walnut halves, lightly toasted and roughly chopped

8 large eggs, beaten

60ml sunflower oil, for frying



1.    Place all the ingredients, apart from the oil, in a large bowl with ½ teaspoon of salt. Mix well to combine and set aside.

2.    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.

 3.    Serve either warm or at room temperature

1 Review(s)


{based on 1 reviews}
  • Recipes Really fresh and delicious
    (16/03/2019) Absolutely delicious! Tried these herb fritters yesterday, and my oh my! how we loved it. All around the table. It was a very nice and new taste, but not too far from our comfort zones lol :)