Gutap I

Ingredients
To serve 8 to 10
 * 10 tablespoons of finely chopped scallions, including 2 inches of their green tops
 * 3 tablespoons of finely chopped parsley
 * 3 tablespoons of finely cut fresh dill leaves
 * 1 teaspoon of salt
 * Freshly ground black pepper
 * 8 tablespoons of butter (1/4 pound stick)

Directions

 * 1) DOUGH In a mixing bowl, combine the chopped scallions, parsley and dill and toss them together with salt and pepper. Cut the butter into tiny bits and chill until the dough is ready.
 * 2) Prepare and cut the dough into 48 squares, following the directions for Samsa. Top each square of the dough with 1 teaspoon of herb filling and a bit of the butter. Draw up the corners of the squares and pinch the corners firmly together, enclosing the filling.
 * 3) Pour enough oil into a deep-frying saucepan or heavy casserole to come 4 inches up the sides of the pan, and heat until the oil registers 375oF. Drop in the fritters, 10 to 12 at a time, and fry 3 to 4 minutes, or until they are crisp and golden. Remove them from the oil with a slotted spoon and drain them on paper towels while you fry and drain the remaining fritters similarly. Serve at once, as an accompaniment to cocktails or tea.