Crispy Herb Fritters

A Journey Through Arthurian Legend

From the golden halls of Camelot, where courtly grace and chivalry reign, to the mist-veiled shores of Avalon, where magic lingers in the trees — this is a feast told in two parts.

We begin where stories often do: with kings and queens, knights and the noble heart of the realm. We will sample the delicate beauty of Guinevere’s table, the strength of Lancelot’s knightly fare, the warmth of Igraine’s hearth, and the legacy of King Arthur himself.

Then we journey onward — into the wild and the mystical. To Merlin the wanderer, Morgan le Fay, the Lady of the Lake… and finally to Avalon, the isle of healing and immortality.

Let this be your invitation — to dine in Camelot, and awaken in Avalon.

A Feast in Avalon: Morgan Le Fay

As we arrive on the shores of the mystical isle of Avalon we are greeted by the mysterious enchantress Morgan Le Fay. Half brother to Arthur, Morgan Le Fay plays an ambiguous role in his life, at times seen as either as a protector or an adversary. She is a powerful healer who has a deep knowledge of magic and healing herbs.

Inspired by Morgan’s skills as a healer, these crispy herb fritters are packed with a variety of fresh herbs plucked from the shores of Avalon. Perfect for a snack, these delightful fritters are topped with a tangy, herbed yogurt sauce.

Herbs: This recipe works best with a variety of fresh herbs. I typically use half Italian parsley and half a blend of other herbs, such as cilantro, dill, mint, and chives.

Cheese: I like to add two different kinds of cheese to these fritters. Mozzarella cheese melts beautifully inside the fritters but also creates a crunchy, lacy crust to the fritters after frying. The sharpness of the parmesan adds a hint of saltiness and brightness to the fritters.

How to Make Crispy Herb Fritters

Prepare the fresh herbs

To prepare the herbs, wash them well and allow to dry; either on a tea towel or using a salad spinner. Pluck the herbs and leaves from their stems and roughly chop. Repeat with each herb and set aside until ready to use.

Make the fritter batter

In a mixing bowl combine the milk and eggs. Whisk together. Add the flour, baking powder, and kosher salt. Whisk until it becomes a smooth batter. Stir in the grated mozzarella and parmesan cheeses. Add the fresh herbs and stir the mixture together until fully combined. The batter can be prepared and then held in the refrigerator for several hours before frying if desired.

Fry the fritters

Place a rack on a baking sheet and have ready to drain the fritters. In a wide skillet, add enough vegetable oil to cover the bottom of the pan, about 1/8 inch deep. Place over medium heat.

Drop a spoonful of the fritter batter into the hot oil. Gently spread the batter out to create a flat fritter, about 2 inches in diameter. Add 4 or 5 more to the pan. Allow the fritters to fry until the bottoms are golden brown – about 3 to 4 minutes.

The melting cheese in the fritters may cause them to stick to the pan initially. As the fritters brown, they should release from the pan with relative ease. Carefully flip the fritters over and cook for another couple of minutes until the browned on the other side.

Transfer the cooked fritters to the rack to drain. Repeat with the remaining batter until all the fritters are cooked.

Make the dipping sauce

In a small bowl, combine the yogurt, apple cider vinegar, minced garlic, chopped dill, chopped chives, honey, kosher salt, and pepper. Stir together. Refrigerate until ready to serve.

Serve the Crispy Herb Fritters

Arrange the herb fritters on a serving platter. Serve the fritters with the yogurt sauce and enjoy!