Occe (spring onion fritters)
Dunk these pan-fried, herby spring onion fritters into a garlicky yogurt dip and enjoy alongside a Turkish meze-style spread
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 6spring onions, trimmed and finely chopped
- 5garlic cloves, finely chopped
- 30g mint leaves, finely chopped
- 130g flat leaf parsley, finely chopped (including stems)
- 1tsp pul biber or red pepper flakes
- 1tsp ground cumin
- 85g plain flour, or use gram flour for a gluten-free option
- 55g beyaz peynir or feta, crumbled (optional)
- 3eggs, beaten
- light olive oil or groundnut oil, for shallow frying
Instructions
Step 1
Put the spring onions, garlic, mint, parsley, pul biber and cumin in a large bowl. Use your hands to combine well. Add the flour and cheese, if using, and stir in the eggs, then season with salt and pepper, and mix well.Step 2
Heat enough oil to cover the base of a 25cm non-stick frying pan over a medium-high heat. Drop tablespoons of the batter into the hot oil, spoonful by spoonful, leaving space between each one. Shallow fry for 2 mins on each side until golden brown. Remove with a slotted spoon to drain on paper towels.