These can be snacked on as they are, at room temperature, or served with a green tahini sauce and some extra herbs. If you want to make the tahini sauce, just blitz three tablespoons/50 grams tahini, 1 1/2 cups/30 grams parsley, 1/2 crushed garlic clove, two tablespoons lemon juice, and 1/8 teaspoon salt for 30 seconds and pour in 1/2 cup/120 millliters water. Adding the water last allows the parsley to get really broken up and turns the sauce as green as can be. This sauce is lovely spooned over all sorts of things—grilled meat and fish and roasted vegetables, for example—so double or triple the batch and keep it in the fridge. It keeps well for about five days. You might want to thin it with a little water or lemon juice to get it back to the right consistency.
These fritters are a bit of a fridge-raid, using up whatever herbs you have around. As long as you keep the total net weight the same and use a mixture of herbs, this will still work wonderfully. The batter will keep, uncooked, for one day in the fridge.
Alternatively, pile the fritters into pita bread with condiments, such as a combination of yogurt, chile sauce, pickled vegetables, and tahini. You’d just need one fritter per person, rather than two.
Makes eight fritters, to serve four to eight (depending on whether everyone is having one in a pita or two as they are).
Recipe excerpted from ‘Ottolenghi Simple cookbook’