Carrot fritters with pistachio sauce (Havuç köftesi) from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (page 189) by José Andrés

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Notes about this recipe

  • MissKoo on April 07, 2024

    This was my favorite menu item during many years living in the DC area and eating at Zaytinya. The recipe isn't difficult but it is time consuming. Made the pistachio sauce a few days in advance and kept in the refrigerator. Wonderful flavors but may have roasted the pistachios just a bit too long and would opt for shorter roasting time and checking carefully after six minutes or so. The fritters are ambrosial -- very light and with subtle but complex flavors. They come together quickly in a food processor once the ingredients are all prepped. Used a scoop (approximately 2 tablespoons) and scale to make uniformly sized fritters and kept in the refrigerator overnight before deep fat frying. Brought these to a cocktail group gathering and received rave reviews. Would definitely make again and definitely recommend making the sauce and fritter batter a day or two ahead of time. A bit fussy but worth the effort.

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