Gutap - Kazakh Deep-Fried Herb Fritters
Yield
10 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 3 | tablespoons |
dill weed
fresh, finely chopped |
|
| 3 | tablespoons |
parsley leaves
fresh, finely chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| 9 | tablespoons |
scallions, spring or green onions
chopped fine |
|
| 1 | tablespoon |
black pepper
freshly ground |
|
| 8 | tablespoons |
butter
|
|
| 1 ½ | teaspoons |
salt
|
|
| dough | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
softened |
|
| ⅔ | cup |
water
luke warm |
|
| sauce | |||
| 1 | teaspoon |
apple cider vinegar
|
|
| ¼ | cup |
sour cream
|
|
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
all-purpose flour
|
|
| 6 | tablespoons |
onions
finely minced |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
lemon
or lime juice freshly, squeezed & strained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| filling | |||
| 45 | ml |
dill weed
fresh, finely chopped |
|
| 45 | ml |
parsley leaves
fresh, finely chopped |
|
| 15 | ml |
garlic
minced |
|
| 135 | ml |
scallions, spring or green onions
chopped fine |
|
| 15 | ml |
black pepper
freshly ground |
|
| 1.2E+2 | ml |
butter
|
|
| 7.5 | ml |
salt
|
|
| dough | |||
| 355 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
butter
softened |
|
| 158 | ml |
water
luke warm |
|
| sauce | |||
| 5 | ml |
apple cider vinegar
|
|
| 59 | ml |
sour cream
|
|
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
all-purpose flour
|
|
| 9E+1 | ml |
onions
finely minced |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 15 | ml |
lemon
or lime juice freshly, squeezed & strained |
|
Directions
DOUGH: Place the flour into a deep mixing bowl.
Make a hollow in the center.
Add the water into the hollow, salt, and 2 tablespoon 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, and 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℉ (190℃). and drop in 4 to 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, and 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.
