About Ground Recipes - Herb Fritters

Serves 4-6. The herb sprigs become mouth-wateringly tender as they cook.


1 egg - separated
1 tablespoon olive oil
100ml sparkling mineral water
65g plain flour
vegetable oil for deep frying
about 50g mixed herb sprigs including:
flat leaf parsley
salt and pepper
Sea salt to serve


In a bowl, beat the egg yolk, oil and sparkling mineral water with the flour and season with salt and pepper. In another bowl, whisk the egg white until stiff, then fold it into the batter until well mixed. Heat 5cm vegetable oil in a deep saucepan until it reaches 180 degree C, or until a cube of bread browns in 30 second. Take a few herbs at a time, dip the sprigs into the batter and deep-fry for 30 seconds until crisp and golden. It might take a bit of practise to get the quantity of batter on the sprigs right. Drain on kitchen paper and keep warm while cooking the rest. Serve hot, sprinkled with sea salt.

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