Black Garlic Kitchen

Black Garlic Öcce

Black Garlic Kitchen’s version of Turkish herby fritters made with spring onions and garden herbs. Pan-fried until golden, with a burst of Black Garlic in every mouthful. Served with BGK’s Black Garlic Labneh. Perfect as part of a mezze-style spread.

Black Garlic Kitchen’s showcase spring vegetable – spring onions with garden herbs – parsley, mint and chives

Black Garlic Occe

Prep: 15 mins | Cook: 4 mins  | Makes: 14 | V

Ingredients

  • 3 large eggs – beaten
  • 80g plain flour
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper or ½ tsp chilli flakes
  • ½ tsp Black Garlic Sea Salt or table salt
  • 2 cloves white garlic – grated
  • 10 spring onions – trimmed and very finely chopped
  • ½ bunch fresh mint leaves (approx. 15g, leaves only) – very finely chopped
  • 1 bunch flat-leaf parsley (approx. 30g) – very finely chopped
  • 15g chopped chives
  • 2 tbsp olive oil for frying
  • 8 cloves Black Garlic – finely sliced
 

Garnish

  • Finely sliced spring onions

Method

  • Put the eggs and flour into a large jug. Whisk together until there are no lumps in the batter. Add the cumin, Aleppo pepper, salt and white garlic. Mix until well combined.
  • Add the finely chopped spring onions, mint, parsley and chives to the batter. Mix well.
  • Preheat the oven to 120C/100Cfan/Gas ½. NB This is to keep the fritters warm while you fry in batches.
  • Heat the olive oil in a large non-stick frying pan or a 7-hole non-stick blini pan, set over a medium–high heat.
  • Drop a dessertspoon of the batter mix into the hot oil, spoonful by spoonful, leaving space between each spoonful.
  • Scatter the sliced Black Garlic evenly on top, then fry 2 minutes, flip over and fry for a further 2 minutes until golden.
  • Remove the Öcce with a heatproof slotted spoon. Drain on kitchen paper then transfer to a baking sheet and pop in the oven to keep warm.
  • Repeat with the remaining batter until the mixture is finished. Keeping the Öcce warm in the oven as you go.
 

To Serve: transfer the Öcce to a serving platter. Scatter over finely sliced spring onions to garnish. Serve immediately, while still warm, with Black Garlic Kitchen’s Black Garlic Labneh.

Top Tip: for speed and to make light work of the chopping, use a food processor. Add roughly chopped spring onions, mint, parsley and chives. Pulse until the spring onions and herbs are finely chopped.

Print Friendly, PDF & Email
More Black Garlic Spring Plates Recipes