Ijjeh (Lebanese Herb and Egg Fritters)

Method

1. 1

   Whisk the eggs in a large bowl until well combined.

2. 2

   Stir in the chopped parsley, spring onion, flour, cumin, coriander, salt and pepper until you have a thick, herb-flecked batter.

   💡 The batter should be mostly herbs held together by just enough egg — if it pours easily, chop in more parsley.

3. 3

   Heat half the olive oil in a wide skillet over medium heat.

4. 4

   Drop the batter by heaped spoonfuls into the pan, flattening each into a small patty, and fry until golden and set at the edges, about 3 minutes.

5. 5

   Flip carefully and fry the other side until golden and cooked through, about 3 minutes more.

6. 6

   Drain briefly on paper towels and keep warm while you fry the remaining batter in batches, adding more oil to the pan as needed.

7. 7

   Serve hot with lemon wedges to squeeze over.