Gutap I

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Deep-fried herb fritters

  • To serve 8 to 10


  • 10 tablespoons of finely chopped scallions, including 2 inches of their green tops
  • 3 tablespoons of finely chopped parsley
  • 3 tablespoons of finely cut fresh dill leaves
  • 1 teaspoon of salt
  • freshly ground black pepper
  • 8 tablespoons of butter (¼ pound stick)



  1. In a mixing bowl, combine the chopped scallions, parsley and dill and toss them together with salt and pepper.
  2. Cut the butter into tiny bits and chill until the dough is ready.
  3. Prepare and cut the dough into 48 squares, following the directions for Samsa.
  4. Top each square of the dough with 1 teaspoon of herb filling and a bit of the butter.
  5. Draw up the corners of the squares and pinch the corners firmly together, enclosing the filling.
  6. Pour enough oil into a deep-frying saucepan or heavy casserole to come 4 inches up the sides of the pan, and heat until the oil registers 375°F.
  7. Drop in the fritters, 10 to 12 at a time, and fry 3 to 4 minutes, or until they are crisp and golden.
  8. Remove them from the oil with a slotted spoon and drain them on paper towels while you fry and drain the remaining fritters similarly.
  9. Serve at once, as an accompaniment to cocktails or tea.