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Spring-herb fritters with pickled onions

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  • Prep Time30 mins
  • Total Time45 mins
  • Makes4 servings
Spring-herb fritters with pickled onions

Photo, Erik Putz.

Chatelaine Triple Tested

These are like savoury pancakes and make a perfect appetizer or first course. They’re also lovely topped with poached eggs for brunch.

Ingredients

  • 3 tbsp canola oil, divided

  • 1 medium onion, sliced

  • 3 eggs, beaten

  • 1 1/2 cups fresh green herbs, such as parsley, dill or cilantro, chopped

  • 3 green onions, sliced

  • 1 large white potato, peeled, grated and squeezed dry

  • 1/4 tsp salt

  • 1/8 tsp hot-red-chili flakes

  • 2 tbsp tahini

  • 2 tbsp water

  • 1 tbsp lemon juice

Instructions

  • HEAT a large non-stick frying pan over medium. Add 1 tbsp oil, then onion. Cook until onion starts to soften, 3 min. Remove from heat.

  • COMBINE eggs with herbs, cooked onion, green onions, potato, salt and chili flakes in a medium bowl. Add remaining oil as needed to pan. Stir, then scoop out heaping 1-tbsp portions of herb mixture and fry over medium in 2 or 3 batches until golden, 1 to 2 min per side. Drain on paper towels.

  • STIR tahini with water and lemon juice in a small bowl. Top fritters with tahini mixture and quick-pickled red onions.

Nutrition (per serving)

Calories 272, Protein 8g, Carbohydrates 21g, Fat 18g, Fibre 3g, Sodium 212mg.

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