Herb frittelle

Yield: 1 servings

Measure Ingredient
1 pounds Mixed herb salad leaves such as rocket; sorrel, flat leaf
\N \N ; parsley
1 tablespoon Fresh basil
¼ cup Freshly grated parmesan
3 \N Free range eggs; lightly beaten
1 cup Fresh breadcrumbs
2 tablespoons Unsalted butter
\N \N Sunflower oil
\N \N Salt and freshly ground pepper

Place herb leaves in a medium bowl. Stir in the onion, basil, parmesan, breadcrumbs, eggs and seasoning.

Melt the butter in a large frying pan. Add enough oil so that there is ¼ inch of oil in the pan. Using 1 generous tbsp of the mixture for each fritter, fry the frittelle a few at a time until deeply golden, about 3 minutes each side.

Drain on kitchen paper, keep warm in a low oven until the remaining frittelle are cooked.

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