August 16, 2022

Crispy and tacky, those two-ingredient fritters would sparkle subsequent to anything else. However a citrusy, herby salad — full of inexperienced parsley and crunchy cucumber — hits the spot. Impressed via tabbouleh, this recipe best wishes a handful of substances. The name of the game is to make use of them well. Toasting the grains first, then including a dash of feta brine to the cooking water yields deeply flavored bulgur. And crumbling the cheese into two textures implies that some melts as a binder, whilst different items keep intact (image: marvel wallet of heat feta). When you are looking for bulgur, consider of the coarseness. This recipe makes use of a medium grind, often referred to as #2 bulgur. Do not get coarse or effective, since they would not prepare dinner up in the similar means. Maximum bulgurs you’ll be able to in finding might be made with durum wheat. However there are some manufacturers that use pink wheat, like Bob’s Crimson Mill. As a result of it is a other form of wheat, it acts another way, cross determine. So if that is what you will have or purchased, make the next changes: Use 1 1/2 cups of water and 1/4 cup of feta brine (or 1 3/4 cups of water plus a pinch of salt), and prepare dinner for quarter-hour. — Emma Laperruque

Watch this recipe 

Bulgur-Feta Fritters with Lemony Parsley Salad


  • 1 cup (168 grams) medium-grind (often referred to as #2) bulgur
  • 4 oz (113 grams) feta, brine reserved
  • Kosher or flaky salt
  • 1 huge bunch (about 6 oz/170 grams) flat-leaf parsley
  • Additional-virgin olive oil, for sautéing and dressing
  • 2 Persian cucumbers
  • 1 huge lemon, ideally natural
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  1. Upload a drizzle of oil to a medium pot and set over medium warmth. Upload the bulgur and prepare dinner, stirring continuously, till it smells toasty, 1 to two mins. Upload 1 3/4 cups of water and 1/4 cup of feta brine (or if you have no brine, 2 cups of water plus a pinch of salt). Convey to a boil, then scale back the warmth to low, duvet the pan, and simmer for 18 to twenty mins, till the bulgur could be very cushy, virtually delicate, and the water has absorbed.
  2. In the meantime finely fall apart about 2/3 of the feta and kind of fall apart the remaining.
  3. Use a fork to mash and stir the recent bulgur a couple of occasions, encouraging it to get sticky. Stir within the finely crumbled feta till most commonly melted, then gently stir within the kind of crumbled feta.
  4. In heaping 1-tablespoon parts, scoop the bulgur aggregate onto a parchment-lined sheet pan (yielding 18 to 22). Use your hand to flatten each and every scoop right into a disc (1 1/2 to two inches in diameter). Let those company up within the refrigerator whilst you paintings at the parsley salad. (At this level, it is advisable to additionally wrap and refrigerate the fritters for as much as 2 days prior to shifting onto the next move.)
  5. Reduce and discard the cruel stems from the parsley. Wash the leaves and delicate stems, then kind of chop. Halve the cucumbers lengthwise, then kind of chop. Switch each to a medium bowl. Finely grate some lemon zest (about 1/3 the lemon for me) on best of the parsley and cucumber. Halve the lemon, then squeeze some juice (about 1/2 the lemon for me) on best. Generously drizzle with olive oil and sprinkle with salt. Toss, style, and regulate as wanted.
  6. To a big solid iron or nonstick skillet, upload sufficient oil to coat the ground and set over medium warmth. When the oil is scorching, moderately upload sufficient fritters to conveniently have compatibility with room for flipping. Prepare dinner till golden brown and crispy at the bottoms, 4 to five mins, then turn and prepare dinner till golden brown and crispy at the different facet, 3 to 4 mins. (If they appear too refined, allow them to company up for longer prior to cooking.) Switch to a paper towel-lined plate or a twine rack to chill. Repeat with the rest fritters, including extra oil if the pan begins to seem dry.
  7. Serve the nice and cozy fritters on best of or along the salad.
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