Rustic Skillet Beef and Herb Fritter Stack

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 8–10 fritters)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 lb (450 g) ground beef (80/20)
• 1 small onion, very finely minced
• 2 cloves garlic, minced
• 1/4 cup chopped parsley, 2 tbsp chopped chives, 1 tbsp chopped thyme
• 1/2 cup fine breadcrumbs, 1 large egg, 1/3 cup milk
• 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper
• 3 tbsp flour (for light dredging)
• 3–4 tbsp neutral oil, plus 1 tbsp butter
• 1 medium onion (for skillet onions), 1/4 cup beef broth, 1 tsp Dijon, 2 tsp Worcestershire
• 1/2 cup Greek yogurt or sour cream, 1 tbsp lemon juice, 1 tbsp olive oil, extra herbs

Do This

• 1. Mix beef, minced onion, garlic, herbs, breadcrumbs, egg, milk, spices, salt, and pepper until just combined.
• 2. Form 8–10 small, flat patties (about 2 1/2–3 inches wide). Lightly dust both sides with flour.
• 3. Heat 2 tbsp oil in a cast-iron skillet over medium-high until shimmering. Fry patties in batches 3–4 minutes per side until deep brown and cooked through. Keep warm.
• 4. In the same skillet, add 1 tbsp oil and 1 tbsp butter. Cook sliced onion over medium heat until soft and golden, about 8–10 minutes.
• 5. Stir in broth, Dijon, and Worcestershire. Simmer 2–3 minutes until slightly thickened. Season to taste.
• 6. In a small bowl, mix yogurt (or sour cream), lemon juice, olive oil, and chopped herbs with a pinch of salt.
• 7. Stack 2–3 fritters per plate, spoon over onions and pan sauce, top with herb yogurt, and serve hot.

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Why You’ll Love This Recipe

• Crisp, deeply browned beef fritters with juicy centers and loads of fresh herb flavor.
• All cooked in one trusty cast-iron skillet for serious flavor and easy cleanup.
• Rustic but elegant: perfect for weeknights, but impressive enough for guests.
• Flexible base recipe with easy tweaks for spice lovers, cheese fans, or gluten-free needs.

Grocery List

• Produce: 2 yellow onions, 2 cloves garlic, fresh flat-leaf parsley, fresh chives or scallions, fresh thyme, 1 lemon, optional greens (arugula or mixed salad greens).
• Dairy: 1 large egg, whole milk, unsalted butter, Greek yogurt or sour cream.
• Pantry: Ground beef (1 lb), fine breadcrumbs, all-purpose flour, neutral frying oil (canola, vegetable, or light olive oil), olive oil, beef broth, Dijon mustard, Worcestershire sauce, smoked paprika, crushed red pepper flakes (optional), kosher salt, black pepper.

Full Ingredients

Beef & Herb Fritters

• 1 lb (450 g) ground beef, 80/20 for best juiciness
• 1 small yellow onion, very finely minced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh chives or green onion tops
• 1 tbsp finely chopped fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 cup fine dry breadcrumbs
• 1 large egg
• 1/3 cup whole milk (or water)
• 1 tsp smoked paprika
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 3 tbsp all-purpose flour, for light dredging
• 3–4 tbsp neutral oil for frying (canola, vegetable, or light olive oil)

Rustic Skillet Onions & Pan Sauce

• 1 tbsp neutral oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, halved and thinly sliced
• 1/4 tsp kosher salt (or to taste)
• 1/4 cup beef broth (or water with 1/2 tsp soy sauce)
• 1 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (for finishing)

Herbed Yogurt (or Sour Cream) Topping

• 1/2 cup plain full-fat Greek yogurt or sour cream
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 2 tbsp finely chopped mixed herbs (parsley and chives work well)
• Pinch of kosher salt and black pepper, to taste

Optional for Serving / Stacking

• Toasted thick-cut rustic bread slices or a bed of mashed potatoes
• Handful of arugula or peppery salad greens
• Flaky sea salt for finishing

Step-by-Step Instructions

Step 1: Prep the Aromatics and Herbs

Peel and very finely mince 1 small onion for the fritters. The pieces should be tiny so they soften quickly in the skillet and blend nicely into the beef. Mince the garlic. Rinse, dry, and finely chop the parsley, chives, and thyme.

For the skillet onions later, thinly slice the second onion into half-moons. Set it aside separately so it is ready to go when the fritters are done.

Step 2: Mix the Beef-and-Herb Fritter Base

In a large mixing bowl, add the ground beef, minced onion, garlic, chopped parsley, chives, and thyme. Sprinkle in the breadcrumbs, smoked paprika, salt, black pepper, and red pepper flakes (if using).

In a small bowl or measuring cup, whisk together the egg and milk until smooth. Pour this mixture over the beef. Using clean hands or a sturdy spoon, gently mix until everything is evenly combined. Try not to overwork the meat; stop as soon as the mixture looks uniform and holds together when pressed. If it feels very wet, sprinkle in another tablespoon of breadcrumbs.

Step 3: Shape and Lightly Dredge the Fritters

Divide the mixture into 8–10 equal portions, depending on how large you want the fritters. Roll each portion into a ball, then flatten into a patty about 2 1/2–3 inches wide and around 1/2 inch thick. Press the edges so they are smooth and compact; this helps them stay together in the skillet.

Scatter the flour on a plate. Lightly press each patty into the flour on both sides, shaking off any excess. You are aiming for a very thin dusting, just enough to encourage a crisp, browned crust. Arrange the patties on a plate or tray. If you have time, place them in the fridge for 10 minutes while you heat the skillet; this helps them firm up and hold their shape.

Step 4: Pan-Fry the Fritters in Cast Iron

Set a large cast-iron skillet over medium-high heat. Add 2 tbsp of the neutral oil and let it heat until it shimmers. To test, touch a corner of a patty to the pan; it should sizzle right away.

Place a single layer of patties in the skillet without crowding (you will likely cook them in 2 batches). Fry for 3–4 minutes on the first side without moving them, until the bottoms are deeply browned and crisp around the edges. Flip carefully with a spatula and cook another 3–4 minutes, or until browned and cooked through (internal temperature about 160°F / 71°C).

Transfer cooked fritters to a plate lined with a paper towel. If you are cooking a second batch, add another 1–2 tbsp oil to the skillet as needed and repeat. Keep the cooked fritters warm in a low oven (about 200°F / 95°C) if you like. Do not wipe out the skillet; those browned bits will flavor the onions and sauce.

Step 5: Make the Rustic Skillet Onions and Pan Sauce

With the heat lowered to medium, add 1 tbsp neutral oil and 1 tbsp butter to the same cast-iron skillet. When the butter has melted, add the sliced onion and 1/4 tsp salt. Stir to coat the onion in the fat and scrape up any browned bits from the bottom of the pan.

Cook, stirring occasionally, for 8–10 minutes, until the onion is soft, golden, and starting to brown at the edges. If the pan looks dry at any point, add a tablespoon of water to loosen the fond.

Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Bring to a brisk simmer and cook for 2–3 minutes until the liquid reduces slightly and becomes glossy. Taste and adjust with more salt and pepper if needed. Turn off the heat and stir in the chopped parsley. The onions should be tender and coated in a savory, lightly saucy glaze.

Step 6: Mix the Tangy Herb Topping

While the onions cook (or right after), prepare the topping. In a small bowl, combine the Greek yogurt (or sour cream), lemon juice, olive oil, chopped herbs, a pinch of salt, and a grind or two of black pepper.

Stir until smooth. Taste and adjust with more lemon or salt as desired. The flavor should be bright and tangy to cut through the richness of the beef fritters.

Step 7: Stack and Serve Your Fritter Towers

To serve, you can keep it simple or build a full rustic stack. For a heartier meal, place a thick slice of toasted rustic bread or a scoop of mashed potatoes on each plate. Add a small handful of arugula or salad greens if you like a bit of freshness.

Top each base with 2–3 hot fritters, stacking them slightly off-center for a casual, rustic look. Spoon a generous amount of the skillet onions and pan sauce over the top so it drips down between the fritters. Finish with a dollop of the herbed yogurt topping, a sprinkle of extra herbs, and a pinch of flaky sea salt. Serve immediately while everything is hot and crisp.

Pro Tips

• Chop the onion very finely. Large chunks can make the patties fall apart and stay crunchy. Aim for tiny pieces that almost melt into the meat.
• Do not overmix the beef. Gently combine just until uniform. Overworking the mixture can make the fritters dense and tough.
• Get the skillet hot before frying. A properly heated cast-iron skillet ensures quick browning, a crisp crust, and less sticking.
• Resist the urge to move the patties. Let them sear undisturbed on each side so a deep brown crust can form before flipping.
• Adjust moisture with breadcrumbs. If the mixture seems too wet to hold shape, add another tablespoon or two of breadcrumbs; if too dry, splash in a little extra milk.

Variations

• Cheesy Fritters: Fold 1/2 cup shredded sharp cheddar or Gruyère into the beef mixture. The cheese will melt inside, adding richness and extra browning.
• Spicy Ranch-Style: Add 1 finely minced jalapeño (seeded for less heat), 1 tsp chili powder, and 1/2 tsp cumin to the beef. Swap some of the parsley for cilantro and add hot sauce to the yogurt topping.
• Gluten-Free: Use gluten-free breadcrumbs or quick oats instead of regular breadcrumbs, and swap the all-purpose flour for a gluten-free all-purpose blend or fine rice flour for dredging.

Storage & Make-Ahead

Leftover fritters keep well and make excellent lunches. Allow cooked fritters to cool, then store them in an airtight container in the refrigerator for up to 3 days. The skillet onions and pan sauce can be stored separately in a small container, and the herbed yogurt topping keeps for about 3 days as well.

To reheat, place fritters on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, flipping once, until hot and re-crisped. Alternatively, reheat in a lightly oiled skillet over medium heat for 3–4 minutes per side. Reheat the onions and pan sauce gently in a small pan over low heat or in short microwave bursts, adding a splash of water if it has thickened too much. The fritter mixture can also be shaped into patties up to 24 hours in advance and refrigerated, tightly covered, then dredged and fried just before serving.

Nutrition (per serving)

Approximate values per serving (assuming 4 servings, including onions and yogurt topping, but without bread or mashed potatoes): about 580 calories; 35 g protein; 38 g fat; 22 g carbohydrates; 2 g fiber; 6 g sugar; 980 mg sodium. Actual values will vary based on brands used and portion sizes.