Berbere Crunch Convention
Pan-Fried Ethiopian Spiced Pasta Fritters with Cooling Yogurt
35 minutes
Serves 4
SideAfricanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
Meet the fusion you didn’t know you needed: Ethiopian flavors meet pasta night in a crispy, craveable side. You’ll learn how to bloom berbere for max aroma, and why resting the pasta fritter batter makes all the difference. (Bonus: Everything you need to know about crisping pasta without a deep fryer.)
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons of the vegetable oil in a medium skillet over medium heat. Add the red onion and cook, stirring, until softened and fragrant, 2–3 minutes. Add the berbere spice and garlic and cook 30 seconds more, until aromatic.
- 02Scrape the spiced onion mixture into a large mixing bowl. Add the chopped cooked pasta, cilantro or parsley, and scallion. Toss to combine.
- 03Crack the eggs into the bowl and sprinkle the flour over the mixture. Mix thoroughly until everything is evenly coated and the batter holds together when pressed. Let stand for 5 minutes.
- 04While the batter rests, make the yogurt dip: In a small bowl, stir together the Greek yogurt, lemon juice, ground coriander, and honey until smooth and well blended. Set aside.
- 05Heat the remaining vegetable oil in a large nonstick or cast iron skillet over medium-high heat. Working in batches, scoop 1/4 cup portions of the pasta mixture and pat gently into flat rounds. Fry 2–3 minutes per side, until deep golden and crisp, adding more oil as needed between batches.
- 06Transfer fritters to a paper towel-lined plate. Season immediately with salt and pepper to taste while hot.
- 07Serve hot, with the spiced yogurt dip alongside for dunking.
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