| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Russian |
Appetizers, Ethnic, Russian, Vegetarian |
10 |
Servings |
INGREDIENTS
| 3 |
T |
Dill freshly chopped fine |
| 3 |
T |
Parsley freshly chopped fine |
| 1 |
T |
Garlic minced |
| 9 |
T |
Scallions chopped fine |
| 1 |
T |
Black pepper frshly ground |
| 8 |
T |
Butter |
| 1 1/2 |
t |
Salt |
| 1 1/2 |
c |
All purpose flour |
| 1/2 |
t |
Salt |
| 4 |
T |
Butter, softened |
| 2/3 |
c |
Luke warm water |
| 1 |
t |
Cider vinegar |
| 1/4 |
c |
Sour cream |
| 2 |
T |
Butter |
| 1/2 |
t |
Flour |
| 6 |
T |
Finely minced onion |
| 1/2 |
t |
Salt |
| 1 |
t |
Black pepper frsshly ground |
| 1 |
T |
Lemon or lime juice frshly |
|
|
squeezed & strained |
INSTRUCTIONS
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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