The Great Shallow-fried Vine Leaf Rissole

 Fresh vine leaves are a rarity, unless you have an arbor in your yard. Most likely you will purchase them preserved in water, salt and citric acid, in 6-8 ounce (170-230 g) jars or plastic pouches. They are available at most gourmet stores or Greek groceries. The leaves are balanced, drained, finely shredded and folded into a seasoned, herbed batter. The mixture is then poured into an 8 or 9-inch (20-22.5 cm) sauté pan and shallow-fried into a large round rissole that is golden brown and crunchy on the outside and soft on the inside. Cut the rissole into pie-shaped wedges for serving and accompany with a wedge of lemon or a seasoned sauce.

 

Preparation time (after assembling ingredients): 30 minutes

Cooking time: 10-15 minutes

 

Ingredients

• Sifted chickpea (Sifted before measuring) – 2 cups (205 g) 

• Salt – 1 ½ teaspoons (7 ml) 

• Shredded fresh or dry Unsweetened coconut, lightly packed – 1 cup (85 g) 

• Paprika or a scant – 1 teaspoon (5 ml) 

• Cayenne pepper – ½ teaspoon (2 ml) 

• Cumin seeds – 1 table spoon (15 ml)

• Yellow asafetida powder (hing) – ½ teaspoon (2 ml) 

• Cold water – 1 cup (240 ml) 

• Baking powder – 1 teaspoon (5 ml) 

• Package of grapevine Leaves, blanched for 5 minutes, rinsed, drained thoroughly and finely shredded  – 6-8-ounce (170-230 g) 

• Ghee or light vegetable oil – 1 cup (240 ml) 

• Few sprigs of fresh parsley for garnishing 

 

Note: This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
 

Preparation

1. Blend the flour, salt, coconut, paprika or cayenne, cumin seeds and asafetida in a large bowl. Add the water and, working with a wire whisk, blend into a smooth, light batter. Add the baking powder and vine leaves, and stir with a few swift strokes, until mixed.
 

2. Heat the ghee or vegetable oil in an 8-9-inch (20-22 cm) sauté pan over moderately low heat until it is hot oil, quickly spreading it evenly to the edges of the pan, into a flat cake. After 4-5 minutes, when one side is golden brown, lift the rissole with a wide spatula or two small spatulas and flip it over to brown the other side. When golden brown, transfer to paper towels to drain momentarily, then to a serving tray.

3. Garnish with minced parsley and serve hot, cut into wedges. (cut with a sharp serrated knife. If the vine leaves are not sufficiently blanched, they tend to tear when cut.)
 

Makes
6 or 8 wedges
 

By Yamuna Devi Dasi