Yotam Ottolenghi's A'ja (Bread Fritters)
Yotam Ottolenghi's A'ja (Bread Fritters)
Rating: (1 rated)
Recipe Yield: Serves 2 to 4
Preparation

4 white bread slices, crusts removed (3 ounces in total)
4 extra-large free-range eggs
1 1/2 teaspoons ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 ounce chives, chopped
1 ounce flat-leaf parsley, chopped
1/3 ounce tarragon, chopped
1 1/2 ounce feta cheese, crumbled
Sunflower oil, for frying
Salt and freshly ground black pepper

Soak the bread in plenty of cold water for 1 minute, then squeeze well.

Crumble the soaked bread into a medium bowl, then add the eggs, spices, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk well. Mix in the chopped herbs and feta.

Heat 1 tablespoon oil in a medium frying pan over medium-high heat. Spoon about 3 tablespoons of the mixture into the center of the pan for each fritter and flatten it using the underside of the spoon; the fritters should be 3/4 to 1 1/4 inches thick. Fry the fritters for 2 to 3 minutes on each side, until golden brown. Repeat with the remaining batter. You should get about 8 fritters.

Alternatively, you can fry all the batter at once, as you would a large omelet. Slice and serve warm or at room temperature.

→ Buy the Book! Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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