Side Pannel
Gutap - Kazakh Deep-Fried Herb Fritters
Gutap - Kazakh Deep-Fried Herb Fritters
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Vegetarian, Russian
Ingredients List
- ----------------------------------FILLING----------------------------------
- 3 tb Dill freshly chopped fine
- 3 tb Parsley freshly chopped fine
- 1 tb Garlic minced
- 9 tb Scallions chopped fine
- 1 tb Black pepper frshly ground
- 8 tb Butter
- 1 1/2 ts Salt
Directions
DOUGH
1 1/2 c All purpose flour
1/2 ts Salt
4 tb Butter, softened
2/3 c Luke warm water
SAUCE
1 ts Cider vinegar
1/4 c Sour cream
2 tb Butter
1/2 ts Flour
6 tb Finely minced onion
1/2 ts Salt
1 ts Black pepper frsshly ground
1 tb Lemon or lime juice frshly
- squeezed & strained
DOUGH: Place the flour into a deep mixing bowl. Make a hollow in the
center. Add the water into the hollow, salt, & 2 T of the butter. Stir
slowly untilk all of the ingredients are well mixed and the water is
totally absorbed. Beat vigorously with a large spoon until a firm, stiff
dough is formed. Gather the dough into a ball. on floured surface roll the
dough ball out into a rectangle approx. 16" x 18". Brush the dough with the
remaining butter, fold into quarters, then roll it out as thinly as
possible. Cut into a 16" x 18" rectangle the cut that into 48 each 2"
squares. FILLING: Combine the salt, pepper, scallions, garlic, parsley, &
dill. Cut the butter into tiny bits and chill until the dough is ready.
Place a teaspoon of the filling mix into the center of each square, add a
piece of the butter to each. Draw up the corners and pinch them together
firmly thus closing the filling into the dough. Heat enough oil in a deep
pot. Heat to 375 degrees F. and drop in 4-6 of the filled squares. Cook for
4 minutes, remove from the oil, drain, and serve warm. SAUCE: Melt the
butter, add the chopped onions, the salt, the pepper, & the vinegar. Cook
for 4 minutes then add the remaining ingredients. Stir constantly until it
thickens. Remove from the heat. Ad the lemon juice and serve over the
fritters.
1 1/2 c All purpose flour
1/2 ts Salt
4 tb Butter, softened
2/3 c Luke warm water
SAUCE
1 ts Cider vinegar
1/4 c Sour cream
2 tb Butter
1/2 ts Flour
6 tb Finely minced onion
1/2 ts Salt
1 ts Black pepper frsshly ground
1 tb Lemon or lime juice frshly
- squeezed & strained
DOUGH: Place the flour into a deep mixing bowl. Make a hollow in the
center. Add the water into the hollow, salt, & 2 T of the butter. Stir
slowly untilk all of the ingredients are well mixed and the water is
totally absorbed. Beat vigorously with a large spoon until a firm, stiff
dough is formed. Gather the dough into a ball. on floured surface roll the
dough ball out into a rectangle approx. 16" x 18". Brush the dough with the
remaining butter, fold into quarters, then roll it out as thinly as
possible. Cut into a 16" x 18" rectangle the cut that into 48 each 2"
squares. FILLING: Combine the salt, pepper, scallions, garlic, parsley, &
dill. Cut the butter into tiny bits and chill until the dough is ready.
Place a teaspoon of the filling mix into the center of each square, add a
piece of the butter to each. Draw up the corners and pinch them together
firmly thus closing the filling into the dough. Heat enough oil in a deep
pot. Heat to 375 degrees F. and drop in 4-6 of the filled squares. Cook for
4 minutes, remove from the oil, drain, and serve warm. SAUCE: Melt the
butter, add the chopped onions, the salt, the pepper, & the vinegar. Cook
for 4 minutes then add the remaining ingredients. Stir constantly until it
thickens. Remove from the heat. Ad the lemon juice and serve over the
fritters.
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