These Herb Fritters with Green Tahini is adopted from Yotam Ottolenghi’s book Simple. I served them hot from the pan, but he says they’re good at room temp too. Mine didn’t last long enough to find out…
- ½ cup tahini
- 2 ounce chopped fresh flat-leaf parsley leaves
- ½ clove garlic (peeled and minced)
- 2 tablespoon fresh lemon juice
- 1/8 teaspoon kosher salt (plus more for seasoning)
- 2 slice soft country loaf style sandwich bread
- 8 large eggs (lightly beaten)
- 5 ounce fresh green herbs, soft textured leaves only, roughly chopped (choose a combination such as, dill, basil, and cilantro)
- 1 ½ teaspoon ground cumin
- ¼ cup currants
- ¼ cup chopped toasted walnuts
- canola oil (as needed)
Place tahini, parsley, garlic, lemon juice, and salt in a blender. Run the machine, covered, for about 30 seconds then pour in up to ½ cup water to adjust the sauce to the desired consistency. Adding the water at the end improves the color. Set the sauce aside or refrigerate, covered, up to five days.
Cut the sandwich bread, soft crusts and all, into small dice then run them through the food processor to make coarse breadcrumbs. Set aside.
In a medium bowl whisk together eggs, fresh herbs, cumin, currants, walnuts, and fresh breadcrumbs. Set aside a few moments so that the flavors meld.
Meanwhile, heat about ¼‑inch canola oil in a medium saute pan set over medium heat. Use a small ladle to spoon the batter into the hot oil. Use the ladle to flatten the batter as needed into 3‑inch discs about ½‑inch thick. Once they’re in the oil let them sit undisturbed for a minute or two to allow them to develop a firm, browned crust on the bottom, once firm tenderly flip each one with a spatula. Brown the other side then carefully move the fragile fritters to a paper towel-lined plate to drain. Season each fritter with a little salt while it’s still hot. Continue with the remaining batter. Do not crowd the pan.