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What You Need:
(To Serve: 8 to 10)
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FILLING
10 tablespoons finely chopped scallions, including 2 inches of their green tops
3 tablespoons finely chopped parsley
3 tablespoons finely cut fresh dill leaves
1 teaspoon salt
Freshly ground black pepper
8 tablespoons (¼ - pound stick) butter
DOUGH
One half recipe for samsa dough
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Translate this recipe:
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| How To Cook: |
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1. Vegetable oil for deep-fat frying In a mixing bowl, combine the chopped scallions, parsley and dill and toss them together with the salt and pepper. Cut the butter into tiny bits and chill until the dough is ready.
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2. Prepare and cut the dough into 48 squares, following the directions for samsa. Top each square of dough with 1 teaspoon of herb filling and a bit of the butter. Draw up the corners of the squares and pinch the corners firmly together, enclosing the filling.
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3. Pour enough oil into a deep-frying saucepan or heavy, flameproof casserole to come 4 inches up the sides of the pan, and heat until it registers 375° on a deep-frying thermometer.
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4. Drop in the fritters, 10 or 12 at a time, and fry 3 or 4 minutes, or until they are crisp and golden.
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5. Remove them from the oil with a slotted spoon and drain them on paper towels while you fry and drain the remaining fritters similarly. Serve at once, as an accompaniment to cocktails or tea.
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