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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.