Cheese and Chive Fritters

1 egg
1 1/2 Tbsp. cream cheese; softened
1 1/2 Tbsp. powdered milk
1/8 ts. vanilla1 Tbsp. yeast (Instant/Fast acting)
1/2 cup warm water
1 cup flour
1 Tbsp. chives
1 ts. garlic
salt to taste
1/4 ts. pepper

1. Combine all the ingredients in a bowl to form a soft dough.
2. Pour onto a heavily floured surface and knead for 1 minute.
3. Flatten to form a 1/2 inch thick piece.
4. Cut into pieces. (I like 1 inch pieces.)
5. Drop into hot oil.
6. Turn and fry until golden brown.
7. Remove with a slotted spoon and drain on paper towel.


  1. hey try these fritters

    * 600 grams zucchini coarsely grated (about 4)
    * 1 small onion, grated
    * 1 cloves garlic, grated
    * 100 grams Persian feta* or other marinated feta, drained
    * 2 eggs
    * 2 tablespoons chopped fresh parsley and mint
    * 1/2 teaspoon dried mint
    * 1/3 cup plain flour
    * 30 grams rice flour
    * 1 teaspoon sumac*
    * 2 - 3 tablespoons olive oil
    * Toasted Turkish bread, tomato wedges, lettuce and labne*, to serve

    Place zucchini in a colander, sprinkle with salt and toss. Set over sink for 20 minutes. Squeeze well to remove excess water. Pat dry with paper towel.
    Combine zucchini, onion, garlic, feta, eggs and herbs in a bowl. Add flours and sumac, then mix with a spoon.
    Heat oil in a non-stick frypan over medium-high heat. Add 4 heaped tablespoonfuls of mixture to the pan and flatten slightly with an egg slice. Cook for 1-2 minutes each side until golden and heated through. Repeat twice more with remaining batter. Serve fritters with the bread, salad and labne for spreading.


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