👨‍🍳 Instructions

1. 1

   In a large bowl, combine the ground lamb, finely chopped onion, minced garlic, chopped dill, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.

   💡 Tip: Using finely chopped onion ensures it cooks through and sweetens the fritters.
2. 2

   Add the egg to the lamb mixture and mix again until thoroughly combined.

   💡 Tip: The egg acts as a binder for the fritter mixture.
3. 3

   In a separate bowl, whisk together the all-purpose flour and water to create a smooth batter. It should be thick but pourable.

   💡 Tip: The batter should be similar in consistency to pancake batter.
4. 4

   Add about half of the batter to the lamb mixture and mix until just combined. You want the lamb mixture to be moist but not overly wet.

   💡 Tip: Adding only half the batter initially allows you to control the consistency better.
5. 5

   Heat a generous amount of vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be hot but not smoking.

   💡 Tip: A good amount of oil is crucial for achieving a crispy exterior.
6. 6

   Drop spoonfuls of the lamb mixture into the hot oil, flattening them slightly with the back of the spoon to form fritters. Do not overcrowd the pan.

   💡 Tip: Flattening the fritters helps them cook more evenly.
7. 7

   Fry for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 71°C (160°F).

   💡 Tip: Adjust the heat as needed to prevent burning while ensuring the lamb cooks completely.
8. 8

   Remove the fritters from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

   💡 Tip: Draining on a wire rack helps maintain crispiness.
9. 9

   Serve hot, perhaps with a side of yogurt or a simple salad.

   💡 Tip: These fritters are also delicious served with a dollop of sour cream or a spicy dipping sauce.