Herb Fritters Recipes

Steps:

• Mix together flours, baking powder and salt in a large bowl. Make a well in the center and add egg yolk and oil. Beat egg yolk and oil together, add sparkling water and mix in flour. Whisk until smooth. Cover with plastic and let sit for 2 hours.
• Beat egg white to stiff but not dry peaks and fold into batter. Fold in finely chopped herbs and greens.
• Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing fritters from oil.
• . Scoop up the batter by the tablespoon and carefully drop into the hot oil. You should be able to fry about 5 at a time. After a few seconds flip the fritters over, then fry until golden brown, about 2 minutes, flipping over again halfway through. Remove from oil with a spider or deep-fry skimmer and drain on the towel-covered rack. Allow to cool slightly, and serve.

Steps:

• Season chard with 1/2 tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.
• Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.
• Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.
• Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.
• Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.
• Pour oil into a large heavy skillet to a depth of 1/4" and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.
• Dip each patty into egg, letting excess drip back into bowl. Working in batches, fry patties until set and a golden brown crust forms, 3-4 minutes per side. Transfer to a paper towel-lined plate; season with salt.
• Serve immediately or at room temperature with yogurt alongside, if using.

Steps:

• Whisk together yolks, oil, and beer in a bowl. Slowly add flour, stirring until just combined. Set aside 20 minutes. Wash and dry herbs. Whisk egg whites to soft peaks; fold into beer batter. Add salt and pepper.
• In a heavy-bottomed saucepan, heat oil, 1 inch deep, over medium heat until hot but not smoking, 375 degrees. Dip each herb into batter, shaking off excess, until lightly coated. Place herbs in oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.

Steps:

• Place all the ingredients, apart from the oil, in a large bowl with 1/2 tsp of salt. Mix well to combine and set aside.
• Put 2 tbsp of the oil into a large nonstick pan and place over 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 5 inches/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 paper towel-lined plate and set aside while you continue with the remaining batter and oil.
• Serve warm or at room temperature.
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Steps:

• Whisk together the yolks, oil, and beer in a bowl. Slowly add the flour, whisking until just combined. Set aside for 20 minutes. Wash and dry the herbs. Whisk the egg whites to soft peaks; fold into the beer batter. Add the salt and pepper.
• In a heavy-bottomed saucepan, heat 1 inch oil over medium heat until hot but not smoking, about 375°F on a fry thermometer. Dip each herb into the batter, shaking off excess, until lightly coated. Place the herbs in the oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.

Steps:

• Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
• Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly. Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties. They can now be chilled until ready to cook, or cooked straight away.
• Reheat the pan over a medium flame and add enough oil to cover the base of the pan. When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly. Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.

Steps:

• In a medium-sized bowl, combine flour and salt. Whisk in the egg and beer until mixture is smooth. Stir in herbs and let stand for about 15 minutes.
• Preheat oven to 200°F Line baking sheet with paper towels and set aside. In another bowl, mix together the mayonnaise, lemon juice and zest, and hot sauce. Set aside.
• Fill a large, heavy saucepan with about 3 inches of oil. Once oil is heated to 365F, whisk batter and, working in batches, drop by tablespoons and fry, turning every so often, until fritters are crisp and golden. It should take about 3 or 4 minutes.
• Using a slotted spoon, transfer to lined baking sheet; keep warm in oven. Serve fritters with the lemon sauce.

Steps:

• In large bowl,toss chopped chicken with salt,parsley,& lemon juice.
• Set aside for 15 minutes.
• In seperate,large bowl,combine flour,baking powder,egg& milk,stir to blend well.
• Add flour mixture to chicken,mix well.
• In a large frying pan,heat 1 inch of oil to 375 degrees F.
• Drop by TB into hot oil,frying in batches about 2 minutes,until golden brown.
• Drain on paper towels,and serve with dipping sauce.