This recipe, adapted from
"Jerusalem," by Yotam
Ottolenghi and Sami Tamimi,
appeared in The Times in 2012 as
part of a Hanukkah food article It
is packed with fragrant dill and
cilantro, and studded with feta The
fritters would go well with smoked
salmon and a little yogurt, or a
garlicky spread of beets, dill,
walnuts and horseradish that pulls
from the Ashkenazi tradition