Ash Reshteh Inspired Noodle Fritters

Instructions

1. 1Bring a medium pot of water to a rolling boil over high heat. Add the about 113 g of rice noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles thoroughly in a colander and rinse them with cold water to stop the cooking and cool them. Use kitchen shears or a knife to cut the cooled noodles into 2.54 cm pieces.
2. 2Finely chop the 2 cups of fresh spinach, the 1/2 cup of fresh parsley, the 1/2 cup of fresh cilantro, and the 1/4 cup of green onions.
3. 3In a large mixing bowl, combine the cooled, cut rice noodles, the chopped 2 cups of fresh spinach, 1/2 cup of fresh parsley, 1/2 cup of fresh cilantro, and 1/4 cup of green onions. Add the 2 large eggs, 2 tablespoons of all-purpose flour, 1 teaspoon of dried mint, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix all ingredients thoroughly with a spoon or your hands until well combined.
4. 4Heat the 1/4 cup of vegetable oil in a 25.4 cm or 30.48 cm non-stick skillet over medium heat (approximately 162.8-176.7°C / 160-175°C) for 2-3 minutes, until the oil shimmers slightly.
5. 5Using a tablespoon, drop spoonfuls of the noodle mixture into the hot oil, leaving about 2.54 cm of space between each fritter. Gently press down on each spoonful with the back of the spoon to flatten it into a patty about 5.08-7.62 cm in diameter and 1.27 cm thick. Do not overcrowd the skillet; cook in batches if necessary.
6. 6Fry the fritters for 3-4 minutes on the first side, until the bottom is deeply golden brown and crispy. Carefully flip each fritter with a spatula and cook for another 3-4 minutes on the second side, until both sides are golden brown and crispy.
7. 7Use a slotted spoon or spatula to transfer the cooked fritters from the skillet to a plate lined with paper towels to drain any excess oil.
8. 8Serve the Ash Reshteh Inspired Noodle Fritters warm.

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