Occe (spring onion fritters)
- Özlem Warren
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Serves 4
Easy
Prep: 15 mins
Cook: 10 mins
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Dunk these pan-fried, herby spring onion fritters into a garlicky yogurt dip and enjoy alongside a Turkish meze-style spread
Gluten free
Vegetarian
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Classic manti
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Grilled kofte (izgara köfte)
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Turkish eggs
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This recipe comes from Özlem Warren's book Sebze: Vegetarian Recipes from My Turkish Kitchen (£28, Hardie Grant). Photography: Sam A Harris. Recipes are sent by the publisher and not retested by us.
Özlem says: "These delightful, herby fritters are a popular speciality, especially in the Gaziantep, Kilis and Hatay regions. Locals make them with lots of spring onions, herbs and fresh garlic, when in season. There are many variations throughout the country, where, for instance, grated courgettes can be added, as in our popular kabak mücveri. In the south, locals use a special öcce pan with hollows. A non-stick, wide pan will work just as well. Serve with a garlicky yogurt dip."
This is a recipe that Özlem shared as part of her guide to Turkish food. Check it out to learn more about the complex flavours of this Middle Eastern country, including cilbir (Turkish-style poached eggs in garlicky yogurt) and fistikli un kurabiyesi (pistachio shortbread cookies). Then discover our Turkish recipes and our recipes for Eid.
Occe (spring onion fritters) recipe
Ingredients
Nutrition
-
6 spring onions
trimmed and finely chopped
-
5 garlic cloves
finely chopped
-
30g mint leaves
finely chopped
-
130g flat leaf parsley
finely chopped (including stems)
-
1 tsp pul biber or red pepper flakes
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1 tsp ground cumin
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85g plain flour, or use gram flour for a gluten-free option
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55g beyaz peynir or feta
crumbled (optional)
-
3 eggs
beaten
-
light olive oil or groundnut oil
for shallow frying
Nutrition: per serving
- kcal241
- fat12.9g
- saturates2.3g
- carbs20g
- sugars2.2g
- fibre3.9g
- protein9.1g
- salt0.2g
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Method
-
step 1
Put the spring onions, garlic, mint, parsley, pul biber and cumin in a large bowl. Use your hands to combine well. Add the flour and cheese, if using, and stir in the eggs, then season with salt and pepper, and mix well.
-
step 2
Heat enough oil to cover the base of a 25cm non-stick frying pan over a medium-high heat. Drop tablespoons of the batter into the hot oil, spoonful by spoonful, leaving space between each one. Shallow fry for 2 mins on each side until golden brown. Remove with a slotted spoon to drain on paper towels.
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Authors
Özlem Warren
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