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Chicken, Scallion, and Ginger Fritters

189 Chicken, Scallion, and Ginger Fritters

Calcutta’s Jews serve these savory and gently spicy fritters, called arook tahine, as a snack or a predinner appetizer. This recipe uses chicken, but they are also commonly made with an equivalent weight of firm fish fillets. The fresh herbs and scallions (spring onions) give the fritters a gorgeous green color.

Adapted from The Jewish Cookbook (Phaidon)

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 1 bunch scallions (spring onions), white and green parts, roughly chopped
  • 1 jalapeño, seeded and roughly chopped
  • 1-inch (2.5 cm) piece fresh ginger, peeled and roughly chopped
  • ½ cup (20 g) roughly chopped fresh cilantro (coriander) or flat-leaf parsley
  • 1 lb (455 g) boneless, skinless chicken breasts or firm, skinless fish fillets, roughly chopped
  • ¼ cup (35 g) all-purpose (plain) flour
  • 2 eggs
  • 1½ teaspoons kosher salt
  • Vegetable oil, for frying


1. In a food processor, combine the scallions (spring onions), jalapeño, ginger, and cilantro (coriander) and pulse until very finely chopped. Add the chicken, flour, eggs, and salt and pulse until a wet batter forms—it should be the consistency of thick pancake batter. Transfer to a bowl, cover, and refrigerate for 1 hour.

2. Line a large plate with paper towels. In a large frying pan, heat about ¼ inch (6 mm) oil over medium heat. Working in batches of 4–5, scoop out the batter by the ¼ cup (60 g) and add to the pan, gently flattening and nudging into rounds. Fry, flipping once, until golden brown on both sides and cooked through, about 8 minutes. Add more oil in between batches, if necessary. Transfer to the paper towels to drain. Serve hot.

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