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Pchali (Herb Fritters)

appetizers, georgian, jewish, russian, side dish

4 scallions, sliced thin
1 cup flat-leaf italian parsley, chopped
1 cup fresh coriander, chopped
1 cup fresh dill, chopped salt pepper
3 large eggs, beaten
1/2 cup flour
1/4 cup 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

Yield: 20 fritters

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