A fabulous way to use lots of herbs and feed lots of people, these fritters are bound by breadcrumbs and eggs into dollar pancake-sized bites, delicious served as a tapa.
They can be made with any combination of soft herbs that you like—cilantro, flat-leaf parsley, tarragon—as long as the ratios stay the same. Add different spices, and use more or less as you desire. Basically, these fritters are a starting point for all sorts of different flavor combinations. This is my favorite.
