I love this spring snack, it is full of natural aromas
ingredients for about 20 pieces (total cost about 3€)
- 150 g soft wheat flour
- 3 spring onions
- 2 large bunches of wild aromatic herbs
- 180 g soda water
- 1 and 1/2 tsp baking powder
- Pepe nero
- scorza di mezzo limone
- Olio di semi di girasole EV per friggere
This is the Greek answer to falafel. Even simpler and even more aromatic.
The Greek meadows are full of aromatic wild herbs during spring. Mediterranean hartworts, chervils, papavers, nettles etc give us a EXTRAORDINARY aromatic base to create very tasteful doughnuts. Today I have used mediterranean hartworts but the recipe is the same for all herbs.
The keys for a good herb doughnut are:
a) The freshness of the herbs. Whatever herb we use it must be very very fresh and so very aromatic We mince the herbs the very last moment in order to obtain their aromatic substances, which are very volatile.
b) The size of the doughnuts. We must create initially small doughnuts using a teaspoon and not larger ones. Doughnuts can remain in frying oil for just a minute or two and if they are large, their centre will remain raw and unpleasant.
c) The quality of frying oil. Yes I know, the frying oil is nowadays expensive but a very used frying oil will destroy our doughnuts. Use your frying oil 4 max 5 times. After each frying, let it cool, pass it from a sieve discarding the solid remains and keep it in the fridge.
Let´s start
We mince very finely the spring onion and the wild herbs.
We mix all the ingredients together and we stir well with a ladle but not too much in order to retain soda water gas.
We preheat a skillet with EV sunflower oil at 180 Celsius degrees. With a teaspoon we start creating small doughnuts and we start frying them in batches of four or five till golden. We put them on absorbent paper to completely remove the remaining oil.
We serve with yogurt.
