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Chicken, Scallion, and Ginger Fritters
Recipe Intro From leah.koenig

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Printed with permission from The Jewish Cookbook, by Leah Koenig, published by Phaidon, September 2019. 

Calcutta’s Jews serve these savory and gently spicy fritters, called arook tahine, as a snack or a pre-dinner appetizer. This recipe uses chicken, but they are also commonly made with an equivalent weight of firm fish fillets. The fresh herbs and scallions (spring onions) give the fritters a gorgeous green color. -@leah.koenig

Recipe

Prep time 20mins
Cook time 40mins
Yield: Serves or Makes 4-6
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ingredients

  • 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
  • 11/2 teaspoons kosher salt
  • Vegetable oil, for frying

Method

  • Step 1

    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.

  • Step 2

    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.