Your cart is empty
Shop products

Shared by Loren Abramovitch

Mallow and Scallion Fritters

Yield: 4 servingsTime: 30 min

Mallow and Scallion Fritters

Yield: 4 servingsTime: 30 min

Family Journey

Yodfat, Israel

This recipe was shared by Loren Abramovitch. Read more about his family in "A Lag B’Omer Feast From the Lower Galilee" and try his recipes for Fire-Cooked Potatoes Stuffed With Spinach and Cheese, Fire-Cooked Pita Stuffed With Zaatar and Garlic, and Charred Beets With Sour Cream.


  • 2 bunches mallow or dandelion greens or swiss chard, stemmed and roughly chopped
  • 1 bunch beet tops, stemmed and roughly chopped
  • 1 tablespoon kosher salt
  • 3 eggs
  • 1 cup olive oil
SidesVegetarianPareveMiddle East


  • Step 1

    Add the greens to a large mixing bowl, and sprinkle with salt. Massage gently until the greens begin to wilt. Squeeze out the excess liquid from the greens in batches and transfer the greens to a new bowl. Add the eggs and mix well to combine.

  • Step 2

    Heat the oil in a large skillet over medium high heat over a stove or open fire. Scoop 2 tablespoons of the fritter mixture and form it into small disk-shaped patties. Add the patties into the oil, and fry for 6 minutes on each side, until golden brown. Transfer to a paper towel lined plate. Repeat with the remaining mixture. 

  • Step 3

    Serve the fritters hot or at room temperature with sheep’s milk yogurt.