Fritter Than Fiction
Berbere-Spiced Pasta Fritters with Garlicky Yogurt Dip
35 minutes
Serves 4
SideAfricanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
This Ethiopian-inspired side takes humble pasta and transforms it with fiery berbere and aromatic ginger, all bound together and fried crisp. You’ll learn how to make fritters that are crunchy outside and tender within, plus a dead-simple yogurt dip that tames the heat.
Ingredients
Yield
4
Instructions
- 01In a large mixing bowl, combine the chopped cooked pasta, eggs, flour, berbere spice, garlic, ginger, scallions, and cilantro or parsley. Mix thoroughly until everything is evenly coated and the mixture holds together when pressed.
- 02Season the mixture generously with salt and black pepper.
- 03Line a sheet pan with parchment paper. Scoop about 1/3 cup of the pasta mixture for each fritter and shape into thick, compact patties, pressing firmly. You should get about 8 fritters.
- 04In a large, heavy skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking.
- 05Carefully add the fritters to the skillet in batches, leaving space between each. Fry for 3-4 minutes per side until deep golden brown, turning once. Transfer cooked fritters to a paper towel-lined plate.
- 06While the fritters cook, stir together the yogurt, lemon juice, and a pinch of salt in a small bowl until smooth.
- 07Serve the hot fritters alongside the yogurt dip, with extra chopped herbs on top if desired.
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