Ingredients Jump to Instructions ↓

  1. --FILLING--

  2. 3 tb Dill freshly chopped fine

  3. 3 tb Parsley freshly chopped fine

  4. 1 tb Garlic minced

  5. 9 tb Scallions chopped fine

  6. 1 tb Black pepper frshly ground

  7. 8 tb Butter

  8. 1 1/2 ts Salt

  9. --DOUGH--

  10. 1 1/2 c All purpose flour

  11. 4 tb Butter, softened

  12. 2/3 c Luke warm water

  13. --SAUCE--

  14. 1 ts Cider vinegar

  15. 1/4 c Sour cream

  16. 2 tb Butter

  17. 1/2 ts Flour

  18. 6 tb Finely minced onion

  19. 1/2 ts Salt

  20. 1 ts Black pepper frsshly ground

  21. 1 tb Lemon or lime juice frshly

  22. 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.

  23. 18". Brush the dough with the remaining butter, fold into quarters, then roll it out as thinly as possible. Cut into a

  24. 16" x

  25. 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

  26. 375 degrees F. and drop in

  27. 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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