{"id":54512,"date":"2025-04-28T10:04:15","date_gmt":"2025-04-28T09:04:15","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=54512"},"modified":"2025-04-29T18:16:56","modified_gmt":"2025-04-29T17:16:56","slug":"black-garlic-occe","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-occe\/","title":{"rendered":"Black Garlic Occe"},"content":{"rendered":"\t\t

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Black Garlic \u00d6cce<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Black Garlic Kitchen\u2019s 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\u2019s Black Garlic Labneh. Perfect as part of a mezze-style spread.<\/p>
Black Garlic Kitchen\u2019s showcase spring vegetable \u2013 spring onions<\/span> <\/strong>with garden herbs \u2013 parsley, mint and chives<\/span><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>15 mins | Cook: <\/b>4 mins \u00a0| Makes:<\/strong> 14 |\u00a0V<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
3 large eggs – beaten<\/li>
80g plain flour<\/li>
1 tsp ground cumin<\/li>
1 tsp Aleppo pepper or \u00bd tsp chilli flakes<\/li>
\u00bd tsp Black Garlic Sea Salt<\/strong> or table salt<\/li>
2 cloves white garlic – grated<\/li>
10 spring onions – trimmed and very finely chopped<\/li>
\u00bd bunch fresh mint leaves (approx. 15g, leaves only) \u2013 very finely chopped<\/li>
1 bunch flat-leaf parsley (approx. 30g) \u2013 very finely chopped<\/li>
15g chopped chives<\/li>
2 tbsp olive oil for frying<\/li>
8 cloves Black Garlic<\/strong> \u2013 finely sliced<\/li><\/ul>
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Garnish<\/strong><\/p>
Finely sliced spring onions<\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
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.<\/li>
Add the finely chopped spring onions, mint, parsley and chives to the batter. Mix well.<\/li>
Preheat the oven to 120C\/100Cfan\/Gas \u00bd. NB This is to keep the fritters warm while you fry in batches.<\/li>
Heat the olive oil in a large non-stick frying pan or a 7-hole non-stick blini pan, set over a medium\u2013high heat.<\/li>
Drop a dessertspoon of the batter mix into the hot oil, spoonful by spoonful, leaving space between each spoonful.<\/li>
Scatter the sliced Black Garlic evenly on top, then fry 2 minutes, flip over and fry for a further 2 minutes until golden.<\/li>
Remove the \u00d6cce with a heatproof slotted spoon. Drain on kitchen paper then transfer to a baking sheet and pop in the oven to keep warm.<\/li>
Repeat with the remaining batter until the mixture is finished. Keeping the \u00d6cce warm in the oven as you go.<\/li><\/ul>
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To Serve:<\/strong>\u00a0transfer the \u00d6cce to a serving platter. Scatter over finely sliced spring onions to garnish. Serve immediately, while still warm, with Black Garlic Kitchen\u2019s Black Garlic Labneh<\/u><\/b><\/a><\/span>.<\/p>
Top Tip:<\/strong>\u00a0for 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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