Today, I would like to make a type of fritters to you. Maybe you've eaten different fritters
from lettuce to cabbage to tomatoes... So many different fritters are made in the world.
In Turkey, we are famous for our zucchini fritters of which we have the recipe on the channel
where I was a bit more build up. Anyways... But today, I'm going to make something called ÖCCE.
Öcce is actually fritters from greens which are going to be parsley, green, onions and some green
garlics. Actually, now they're in season but if you cannot find it you can use ordinary garlics
and some mint... and that's gonna be it. I just want to show you how it works, how it's done
and at the same time how tasty and beautiful it becomes. This way, actually I also want to tell you
the mathematics behind making fritters, so that you can do whatever you want from whatever you have
in your fridge. I'm going to start by putting oil on my pan. I'm going to fry them actually
but you can use airfryer and not use so much oil if you like. I'm going to make the way it's originally done.
This recipe is actually from Gaziantep, which is one of the regions where we had the earthquake.
It's a beautiful recipe... I wanted to honor that place. And still thank you for continuing
to support us on the earthquake. It means so much because, as days pass, the needs change and they are
actually getting worse... Anyways... I'm going to start but when I'm starting I want to also show you that
making a Fritter don't take too long. So, I can put like 10 minutes on the clock and try making it
in that 10 minutes. I'm setting the clock for 10 minutes and 10 seconds until I go back. Okay now, we have
here the parsley and it shouldn't be very watery. What I'm going to do is that I'm going to roughly chop it and
add it to the processors. I'm not going to fill the whole thing because I'm going to do it in two ways.
Okay, I don't puree it; it has still big chunks. I'm going to put it here and then add the rest of the parsley
if you want to add some color you can put clementine zest, tomatoes if you want,
some capia pepper, red pepper... Now, I'm going to add some mint and some spring
onions and green onions. I'm putting them into chunks so that the processor is fine.
Okay, now we don't lose any other greens.
We put everything in. Don't hesitate to use your hands because hands are the things which passes your energy to
the food helping you heal, helping the taste that you have in your soul transfer to the food.
That's why I always believe mean and bad people can't have tasty food. I'm sometimes really mean...
When I am mean, my food is never good. Now, what we're gonna do is to put
a bit of salt and rub it. Why do we do the rubbing? To take the extra water away if there is any...
I'm crying 😭 in all these videos and this is so weird!!
Now, half a teaspoon of black pepper gets in... Almost half a teaspoon of cumin gets in...
Normally half a teaspoon -but my red pepper is really red and hot- so that's less than half a teaspoon of red pepper.
And finally, dry coriander seeds... I'm going to put the seeds here, and I have my great stone
here to crush it... I love this stone. I bought this from The Conran Shop in London, and I recently learned
that it's closing down. I'm really sad about it... Anyways, this is the mixture for the herbs
and anything... This could be, as I said, any kind of veggies that we want to put. Now, what makes it a fritter?
Fritter has two main ingredients: The first one is eggs... We use two and a half eggs depending on the consistency of flour.
This is an ordinary all-purpose flour but you can use different kinds of flour. If you want it to be gluten-free, you can use
corn flour as well... What does it do to the mixture? It glazes it up a bit and makes the consistency a bit better.
The consistency should be not very hard and not very soft... Like this! It looks great.
If you want to add some more taste, for example some cheese, some meat, even some minced meat you can do.
This is the consistency and it's ready! Now, we move to here... I take two spoons, and first warm & oil them up.
Then, get this mixture in front of your tummy. Take some from the mixture and place it on the other spoon like this.
One turn and second turn... Voila! It's ready and this goes into the oil.
After the outside of öcces turn brown, we take them off the heat like this. It looks like a meatball and tastes even better.
Okay, we are done ⌛ not bad! 😇 So, now when I take these things off I use a metal sieve rather than a paper towel.
Why? For several reasons... First, the oil drips at the bottom, and I can use the oil again and again at least four or five times.
So, I use the excess oil which drips down.
Secondly, when they are on the paper towel, the paper towel wets them. They get cold and hot from the bottom.
This way, it doesn't get cool really fast but, at the same time, the moist does not get into the towel; instead,
it comes back and goes around with the air. So, outside of the food is always much crunchier when they're on the sieve.
How do we serve this? I have some labneh here and I put it in the middle.
Some olive oil, some sesame seeds... I'm going to put some sweet chili too... It could also be hot peper jam.
That would be really nice... And, there you go like this!
Some more sesame seeds and chili pepper... You might say "Hey Refika, sweet chili is not your thing?"
Yes, but I believe we come from the same regions around
and our food goes really well with some of the Asian sauces and spices.
I want to show you outside and I know it doesn't look very tempting but you must look at inside.
It's bright green, and oh it's greatness! 😋
You might not be a person who is used to eat a lot of greens very easily... This way, you can eat a lot of greens.
Very simple, so tasty! 🥰
That's it guys... I hope you have enjoyed.
If you have enjoyed you know what to do.
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Take care! ❤️