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Title: Pchali (Herb Fritters)
Categories: Appetizer Jewish Georgian Israel Side
Yield: 20 Fritters
| 4 | Scallions, sliced thin | |
| 1 | c | Flat-leaf Italian parsley, chopped |
| 1 | c | Fresh coriander, chopped |
| 1 | c | Fresh dill, chopped |
| 1/2 | ts | -Salt |
| 1/4 | ts | -Pepper |
| 3 | lg | Eggs, beaten |
| 1/2 | c | Flour |
| 1/4 | c | Corn oil, for frying |
These fritters (pchali) use scallions, fresh coriander, parsley, & dill, herbs that are typical of Georgian touch. The Armenians & Azerbaijanis also prepare this fritter in a similar manner -- way of the Caucasus.
1. Toss herbs, salt, & pepper together. Add eggs & flour & mix well by hand. Do not use a processor. 2. Heat oil in a skillet. Drop 1 heaping tb mixture into oil, shaping a round fritter. Fry over moderate heat for 2 mins on each side. Drain briefly on paper towels. Continue w/ rest of mixture. Serve warm or at room temp as an appetizer w/drinks, or as an additional dish w/other Georgian foods. Makes 20 fritters.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi
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