| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Antony’s, Scotland | 1 | servings | |
INGREDIENTS
| 1 | lb | Mixed herb salad leaves such as rocket; sorrel, flat leaf |
| ; parsley | ||
| 1 | tb | Fresh basil |
| 1/4 | c | Freshly grated parmesan |
| 3 | Free range eggs; lightly beaten | |
| 1 | c | Fresh breadcrumbs |
| 2 | tb | Unsalted butter |
| Sunflower oil | ||
| Salt and freshly ground pepper |
INSTRUCTIONS
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 1/4 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.
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