Herbed Meat Fritters

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 eggs, separated
  • cups leftover roast beef, ground
  • ½ teaspoon baking powder
  • ½ teaspoon lemon juice
  • 1 tablespoon minced parsley
  • 1 tablespoon finely chopped chives
  • 1 onion, grated
  • Salt and freshly ground black pepper


    1. Beat the egg yolks well. Combine them with the remaining ingredients except the egg whites.

    2. Beat the egg whites until stiff and fold them into the batter. Drop by spoonfuls onto a buttered hot griddle or skillet. When puffed and brown around the edges, turn and brown the other side.