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Printed with permission from The Jewish Cookbook, by Leah Koenig, published by Phaidon, September 2019.
- 1 bunch scallions, white and green parts, roughly chopped
- 1 jalapeno pepper, seeded and roughly chopped
- 1 inch piece ginger, peeled and roughly chopped
- 1/ 2 cup cilantro, or flat-leaf parsley, roughly chopped
- 1 pound boneless, skinless chicken breasts, or firm, skinless fish fillets, roughly chopped
- 1/ 4 cup all purpose flour (or gluten free flour)
- 2 eggs
- 1 1/ 2 teaspoons kosher salt
- Vegetable oil, for frying
In a food processor, combine the scallions (spring onions), jalapeño, ginger, and cilantro (coriander) and pulse until very finely chopped. Add the chicken, flour, eggs, and salt and pulse until a wet batter forms—it should be the consistency of thick pancake batter. Transfer to a bowl, cover, and refrigerate for 1 hour.
Line a large plate with paper towels. In a large frying pan, heat about ¼ inch (6 mm) oil over medium heat. Working in batches of 4–5, scoop out the batter by the ¼ cup (60 g) and add to the pan, gently flattening and nudging into rounds. Fry, flipping once, until golden brown on both sides and cooked through, about 8 minutes. Add more oil in between batches, if necessary. Transfer to the paper towels to drain. Serve hot.