|Lamb fries||2 Pound, slit, soaked, peeled, parboiled and cut into 1/4-inch slices|
|Fritter batter||1 Cup (16 tbs)|
|Olive oil||2 Cup (32 tbs) (For Deep Frying)|
|Fresh parsley leaves||1⁄4 Cup (4 tbs) (Or Sprigs)|
|Lemon/1 cup [1/4 liter] tomato sauce||1 , cut into 8 wedges|
|For olive oil lemon marinade|
|Strained lemon juice||1 1⁄2 Tablespoon|
|Olive oil||1 Teaspoon|
|Fine herbs||1 Tablespoon (Including Tarragon)|
Place the sliced fries in a dish, add the marinade ingredients and marinate the fries for 30 minutes to an hour, turning them over a few times.
Slip them all at once into the batter.
Pour olive oil into a skillet to a depth of at least 3/4 inch [2 cm.].
Set the skillet over high heat.
When the oil is hot enough to sizzle as soon as a drop of batter touches the surface, pick the slices out of the batter one by one in a teaspoon.
Make certain that each slice is well coated in batter before dropping it into the hot oil.
Do not try to fry too many slices at a time.
When each slice is golden and crisp on the underside, turn it over with a fork.
When golden on both sides, remove the slice with a large, flat wire spoon, first to paper towels to drain, then to a folded napkin arranged on a heated platter.
Keep the fritters covered with the napkin while frying the other slices.
When the last fritter is removed from the oil, drop in the parsley, leaving it only long enough to finish sputtering.
Drain the parsley for a moment, and place it on the fritters.
Arrange the lemon wedges around the fritters or pass a sauceboat of warmed tomato sauce separately.