Bulgur and Feta Fritters

 

Chrismukkah was cancelled when I brought back an unexpected souvenir from London.  Really thought it was just a cold and was surprised when the test was positive.  I shouldn't have been, after five days in a country where no one wears masks, including me.  Sure, four extra days of vacation, but is it really fun when you're sick?

It did get me out of making latkes.  I still cooked up the leg of lamb.  For an easier fried patty, I chose to make these little fritters.  I took the suggestions from the Food 52 comments and made them with an egg as binder.  The parsley in the Pond went crazy again, so I made a side salad like in the post.  The result is a deconstructed, partially cooked tabbouleh, which I apparently forgot to photograph, after picking the prettiest patties and arranging everything neatly on the plate.

Olive oil
*1 C #2 bulgur
water
salt
4 oz feta
1 egg, lightly beaten

1.  Drizzle just a bit of oil in a large saucepan, one tablespoon at the most, and heat over medium.  Add bulgur and cook lightly just to toast, about 4 minutes.

2.  If feta is in brine, drain the liquid into a measuring cup.  Add water to make 2 cups.  If dry, add a pinch of salt to 2 cups of water.

3.  Once bulgur is toasted, stir in water and bring to a low boil.  Lower heat and simmer until bulgur has absorbed most of the water, about 20 minutes, stirring occasionally.

4.  Once bulgur has cooked, remove from heat and mash until it gets sticky.  Bulgur is wheat, so once it's boiled it does have some gluten.  Crumble feta into the bulgur. As it starts to melt, stir in egg.

5.  Line a baking sheet with wax paper or parchment.  Spoon out mixture in generous tablespoons, about 24.  I used the smallest cookie scoop.  Flatten slightly into patties and chill until firm.  That's a minimum of 30 minutes, but you can do it even a day ahead.  Refrigerate until ready to fry.

6.  Coat the bottom of a skillet or griddle with oil and heat over medium-high.  Fry patties until golden, about 4 minutes per side.  Serve hot, with salad if it's a main dish or sauces as an appetizer.

Makes about two dozen

Difficulty rating  :)