Iranian Herb Fritter Recipe

Makes 8
45 minutes


Iranian herb fritters

  • 40g of dill, finely chopped
  • 40g of basil, finely chopped
  • 40g of coriander leaves, finely chopped
  • 1 1/2 tsp ground cumin
  • 50g of fresh breadcrumbs, (about 2 slices, crusts left on if soft)
  • 3 tbsp of barberries, (or currants)
  • 25g of walnut halves, lightly toasted and roughly chopped
  • 8 large eggs, beaten
  • 60ml of sunflower oil, for frying
  • salt

Parsley and tahini sauce (optional)

  • 50g of tahini
  • 30g of parsley
  • 1/2 garlic clove, crushed
  • 2 tbsp of lemon juice
  • 1/8 tsp salt
  • 125ml of water


If you want to make the tahini sauce, just blitz together the tahini, parsley, crushed garlic clove, lemon juice and salt for 30 seconds, then pour in 125ml water. Holding back on the water allows the parsley to get really broken up and turns the sauce as green as can be
Place all the ingredients, apart from the oil, in a large bowl with 1/2 teaspoon of salt. Mix well to combine and set aside
Put 2 tablespoons of oil into a large non-stick pan and place on a medium high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can – you want each of them to be about 12cm wide – otherwise just do 2 or 3 at a time. Fry for 1–2 minutes on each side, until crisp and golden-brown. Transfer to a kitchen paper-lined plate and set aside while you continue with the remaining batter and oil
Serve either warm or at room temperature