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Receta Gutap Kazakh Deep Fried Herb Fritters
by Global Cookbook

Gutap Kazakh Deep Fried Herb Fritters
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  Raciónes: 10

Ingredientes

  • 3 Tbsp. Dill freshly minced fine
  • 3 Tbsp. Parsley freshly minced fine
  • 1 Tbsp. Garlic chopped
  • 9 Tbsp. Scallions minced fine
  • 1 Tbsp. Black pepper frshly grnd
  • 8 Tbsp. Butter
  • 1 1/2 tsp Salt
  • 1 1/2 c. All purpose flour
  • 1/2 tsp Salt
  • 4 Tbsp. Butter, softened
  • 2/3 c. Luke hot water
  • 1 tsp Cider vinegar
  • 1/4 c. Lowfat sour cream
  • 2 Tbsp. Butter
  • 1/2 tsp Flour
  • 6 Tbsp. Finely chopped onion
  • 1/2 tsp Salt
  • 1 tsp Black pepper frsshly grnd
  • 1 Tbsp. Lemon or possibly lime juice frshly squeezed & strained

Direcciones

  1. DOUGH: Place the flour into a deep mixing bowl. Make a hollow in the center. Add in the water into the hollow, salt, & 2 Tablespoons 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 till a hard, 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 which into 48 each 2" squares. FILLING: Combine the salt, pepper, scallions, garlic, parsley, & dill. Cut the butter into tiny bits and refrigeratetill the dough is ready.
  2. Place a tsp. of the filling mix into the center of each square, add in a piece of the butter to each. Draw up the corners and healthy pinch them together firmly thus closing the filling into the dough. Heat sufficient oil in a deep pot. Heat to 375 degrees F. and drop in 4-6 of the filled squares. Cook for 4 min, remove from the oil, drain, and serve hot. SAUCE: Heat the butter, add in the minced onions, the salt, the pepper, & the vinegar. Cook for 4 min then add in the remaining ingredients. Stir constantly till it thickens. Remove from the heat. Ad the lemon juice and serve over the fritters.