A fabulous way to use lots of herbs and feed lots of people, these fritters are bound by breadcrumbs and eggs into dollar pancake-sized bites, delicious served as a tapa. They can be made with any combination of soft herbs that you like—cilantro, flat-leaf parsley, tarragon—as long as the ratios stay the same. Add different spices, and use more or less as you desire. Basically, these fritters are a starting point for all sorts of different flavor combinations. This is my favorite. Serves 4 2 cups dill, large stems removed, finely chopped 2 cups flat Italian parsley, stems removed, finely chopped 2 cups chives, finely chopped 1/4 teaspoon red pepper flakes 1 cup plain breadcrumbs 1 cup shrimp, peeled and diced (cooked or uncooked) 6 large eggs, beaten 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 1/4 cup olive oil for frying In a bowl, mix together all ingredients …