Iranian herb fritters from Essential Ottolenghi: A Collection (page 22) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute currants for barberries. See recipe for an optional tahini sauce.

  • kitchen_chick on July 21, 2019

    We really like these with the suggested herb-tahini sauce. I agree with adding more barberries. We used 4 Tbs (1/4 cup). This recipe is very substitution friendly - I've used different proportions of herbs based on what I had available and used sliced almonds because we didn't have walnuts. I even used panko for the breadcrumbs one time (and added a splash of water to the mix because they're drier than fresh breadcrumbs). The second time I made this as a frittata in a 10" cast iron pan, which I liked better. You do have to flip the frittata, which is more difficult than flipping little fritters, but it cooks all the mixture at once and is less oily. Does anyone know what's going on in the photos with this recipe? The first photo shows a bowl with what looks like fried onions or shallots and some kind of red oil or hot sauce, neither of which are in the recipe.

  • Barb_N on May 22, 2019

    More of a note to self, since I had to wildly adapt the recipe. I wanted to use cilantro (my daughter has soap gene), mint (none at store) and dill (rotten 24 h after purchase) so I had only half as much chopped herb mixture (parsley, marjoram, sorrel). I may have miscalculated but found the cumin overpowering. If I make this again, I will decrease the cumin, and use an appropriately flavorful herb mixture.

  • L.Nightshade on February 16, 2019

    A very simple recipe, calling for a lot of mixed, chopped, fresh herbs, ground cumin, breadcrumbs, barberries, toasted walnuts, and eggs. Everything is mixed together then ladlefuls are fried in sunflower oil. The herbs called for are dill, basil, and coriander, but the notes say any herbs can be used to equal the 120 gram total. I played fast and loose here, and the major portion of my “herbs” consisted of carrot tops! Parsley, tarragon, cilantro, mint, and dill also went in to make up the gram total. These end up being like little, fried, kuku zabzis. I thought the barberries were barely discernible, and I would add more next time, as I like that little sweet-tart kick. We each had two of the 10 the recipe made for me, and found them very filling. Instead of the suggested accompaniment of a parsley sauce, I used up some of the leftover tomato-chlle-garlic sauce and the tahini sauce from the halibut dish.

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