Iranian Herb Fritters From Simple - cooking recipe

Ingredients

2 cups dill, finely chopped
2 cups basil leaves, finely chopped
2 cups cilantro leaves, finely chopped
1 1/2 teaspoons ground cumin
1 cup fresh breadcrumb, (from about 2 slices, crusts left on if soft)
3 tablespoons barberries (or currants)
1/3 cup walnut halves, lightly toasted and roughly chopped
8 large eggs, beaten
salt
1/4 cup sunflower oil, for frying

Preparation

Place all the ingredients, apart from the oil, in a large bowl with 1/2 tsp of salt. Mix well to combine and set aside.
Put 2 tbsp of the oil into a large nonstick pan and place over medium-high heat. Once hot, add ladles of batter to the pan. Do 4 fritters at a time, if you can-you want each of them to be about 5 inches/12cm wide-otherwise just do 2 or 3 at a time. Fry for 1-2 minutes on each side, until crisp and golden brown. Transfer to a paper towel-lined plate and set aside while you continue with the remaining batter and oil.
Serve warm or at room temperature.
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