Crispy, flavorful and light, these vegetable fritters are a delicious snack or accompaniment to any meal!
While preparing this dish in class, I’ll admit that I had no idea what we were making. The vegetables were being chopped and in a separate bowl the eggs were being whisked. But I didn’t connect the dots until spoonfuls of the delicious mixture were carefully dropped into a frying pan of oil.
The first thing that came to my mind were the vegetable pakoras that I learned how to make many years ago when I was taking Indian cooking classes. However, pakoras are normally made with chickpea flour, while the Ökge or Ötçe (I’ve seen it spelled a couple of different ways) were made with all-purpose flour.
One thing is for sure, and that is that these are delicious. They’re the kind of food that you want to eat right out of the fryer until you realize they’re piping hot and you end up inward breathing to try to cool your mouth and chew at the same time, lol!
Here’s the recipe:
- 3 bunches of parsley
- 6 scallions
- 2 small sweet red peppers (e.g. bell peppers)
- 2 small sweet green peppers (e.g. bell peppers)
- 2 large tomatoes
- 5 eggs
- 1 1/2 – 2 c all-purpose flour
- 1/2 TBSP black pepper
- 1 TBSP red pepper flakes
- salt (to taste)
- 2 TBSP olive oil
- About 3-4 cups of Oil for frying (e.g. canola oil, sunflower oil, vegetable oil)
Finely chop the parsley, scallions, tomatoes, red peppers and green peppers. Place in a bowl and set aside.
In a separate bowl, whisk together the eggs with the olive oil.
Pour the egg mixture over the chopped veggies and combine with clean hands or a wooden spoon. Gradually add the flour until it the consistency is still moist but holding together on the spoon.
Heat your oil in a frying pan and add spoonfuls into the oil. Then mash them down and flip to brown on both sides. Once they are browned, remove them from the oil and place on a plate lined with paper towels or a cooling rack.
Serve and Enjoy!