Ingredients
1 cup (140g) self-rising flour, sifted
2 eggs
1 ½ tablespoons (21g) unsalted butter, melted
¼ cup (60ml) milk
salt and freshly ground black pepper
¼ cup chopped chives
½ cup chopped basil leaves
½ cup chopped flat-leaf parsley leaves
1 cup spinach leaves, packed, torn or chopped
vegetable oil for shallow-frying
Preparation
Place the flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine - a batter will form. Fold through the chives, basil, parsley and spinach. Place two tablespoons of the oil in a large frying pan and heat over medium heat. Add tablespoons of the mixture to the pan and cook for 1-2 minutes each side or until bubbles appear on the surface - avoid making tall or very large fritters because they might not cook completely on the inside. Set aside. Add another two tablespoons of oil and repeat with the remaining mixture.
