Gutap - Kazakh Deep-Fried Herb Fritters
Submitted by Pmarcrum
Kazakh gutap: deep-fried herb fritters with a thin laminated dough wrapped around dill, parsley, garlic, scallions, and butter. Served with a tangy sour cream sauce.
YIELD
10 servingsPREP
20 minCOOK
20 minREADY
40 minGutap are traditional Kazakh herb fritters, the kind of fried snack served at family gatherings across Central Asia. The dough is laminated (rolled, buttered, folded, and rolled again) before being cut into squares and filled, which gives it the crispy layered texture of a flaky pastry, but in deep-fried form.
The filling is intensely herby: fresh dill, parsley, and scallions in roughly equal measure, plus garlic and a tiny bit of butter for richness. This is one of the great vegetarian appetizers, and the herbs stay bright green even after frying because they’re sealed inside the dough.
The trick that makes this work is the lamination. Brushing the rolled-out dough with butter, folding into quarters, then rolling thin again creates layers that puff and crisp in the hot oil. Don’t skip this step.
The sour cream sauce served alongside is the second half of the dish. Butter, onion, sour cream, cider vinegar, and a hit of lemon at the end create a tangy gravy that cuts through the rich fried dough. Spoon liberally.
Chef Tips
- Roll the dough as thin as you can manage. Thicker dough means doughy fritters with not enough crispness.
- Use fresh herbs, not dried. Dried dill and parsley taste flat and dusty in this context.
- Pinch the corners together firmly. Leaks during frying mean herb-flavored oil instead of filled fritters.
- Keep the oil at a steady 375°F (190°C). Too cool and the fritters absorb oil and turn greasy.
Variations
- Add finely crumbled feta to the herb filling for richness.
- Stir mint into the herb mix for a brighter, more Mediterranean profile.
- Pan-fry the fritters in shallow oil instead of deep-frying for an everyday quicker version.
Ingredients
Directions
DOUGH: Place the flour into a deep mixing bowl.
Make a hollow in the center.
Add the water into the hollow, salt, and 2 tablespoon of the butter.
Stir slowly untilk all of the ingredients are well mixed and the water is totally absorbed.
Beat vigorously with a large spoon until a firm, stiff dough is formed.
Gather the dough into a ball.
On floured surface roll the dough ball out into a rectangle approx. 16” x 18". Brush the dough with the remaining butter, fold into quarters, then roll it out as thinly as possible.
Cut into a 16” x 18” rectangle the cut that into 48 each 2” squares.
FILLING: Combine the salt, pepper, scallions, garlic, parsley, and dill.
Cut the butter into tiny bits and chill until the dough is ready.
Place a teaspoon of the filling mix into the center of each square, add a piece of the butter to each.
Draw up the corners and pinch them together firmly thus closing the filling into the dough.
Heat enough oil in a deep pot.
Heat to 375℉ (190℃). and drop in 4 to 6 of the filled squares.
Cook for 4 minutes, remove from the oil, drain, and serve warm.
SAUCE: Melt the butter, add the chopped onions, the salt, the pepper, and the vinegar.
Cook for 4 minutes then add the remaining ingredients.
Stir constantly until it thickens.
Remove from the heat. Ad the lemon juice and serve over the fritters.
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