Shared by Loren Abramovitch
![Outdoor campfire scene with pan of fritters frying in oil.](https://images.prismic.io/jewishfoodsociety/ca1b0760-c8ec-49ef-8893-df6bccd03309_IMG_0972.jpeg?auto=compress,format&rect=0,16,1500,1031&w=1600&h=1100)
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.
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.
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.
Serve the fritters hot or at room temperature with sheep’s milk yogurt.