Shanna's Herb Fritters with Sauce

 

FILLING

3 tbs Dill freshly chopped fine 
3 tbs Parsley freshly chopped fine 
1 tbs Garlic minced 
9 tbs Scallions chopped fine 
1 tbs Black pepper freshly ground 
8 tbs Butter 
1 1/2 tesp Salt 

FILLING: 

Combine the salt, pepper, scallions, garlic, parsley, & dill. Cut the butter into tiny bits and chill until the dough is ready. Place a teaspoon of the filling mix into the center of each square, add a piece of the butter to each. Draw up the corners and pinch them together firmly thus closing the filling into the dough. Heat enough oil in a deep pot. Heat to 375 degrees F. and drop in 4-6 of the filled squares. Cook for 4 minutes, remove from the oil, drain, and serve warm. 

DOUGH

1 1/2 c All purpose flour 
1/2 tesp Salt 
4 tbs Butter, softened 
2/3 c Luke warm water 

DOUGH: 

Place the flour into a deep mixing bowl. Make a hollow in the center. Add the water into the hollow, salt, & 2 T of the butter. Stir slowly until all of the ingredients are well mixed and the water is totally absorbed. Beat vigorously with a large spoon until a firm, 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 that into 48 each 2" squares. 

SAUCE

1 tesp Cider vinegar 
1/4 c Sour cream 
2 tbs Butter 
1/2 tesp Flour 
6 tbs Finely minced onion 
1/2 tesp Salt 
1 tesp Black pepper freshly ground 
1 tbs Lemon or lime juice freshly - squeezed & strained 

SAUCE: 

Melt the butter, add the chopped onions, the salt, the pepper, & the vinegar. Cook for 4 minutes then add the remaining ingredients. Stir constantly until it thickens. Remove from the heat. Ad the lemon juice and serve over the fritters.

We live in a world that has narrowed into a neighborhood before it has broadened into a brotherhood.

- Lyndon Baines Johnson