Parsley Omelettes

the plant

the main ingredients

the batter

the finished omelettes/fritters

I love parsley. It's a vigorously growing, nutritious herb that adds a bright flavor to salads and sauces. It's also the primary ingredient in a food that I grew up with: sandwiches of "ejjeh badounness" in pita bread with a slice of beefsteak tomato. My family are Sephardic Jews from Syria, and my mother is a great cook of that cuisine. This is one of my favorites for summer when parsley is abundant. It's a popular item for vegetarians at potlucks. So I'm sharing the recipe with you.

2 cups finely chopped parsley

1 1/4 cups finely chopped onion

4 eggs

1 1/4 teas ground allspice

salt to taste

vegetable oil for frying, a thin layer on the bottom of the pan

Mix onions and parsley with the eggs, making a thick batter. Add salt and allspice.

Heat oil on medium flame. Drop batter by large spoonsful into oil and cook till brown on each side. Drain on paper towels. Enjoy warm or cold, plain or in sandwiches.

Makes 8 3 to 4 inch pancakes/fritters/omelettes (whatever you want to call them)