----FILLING----
3 tb Dill freshly chopped fine
3 tb Parsley freshly chopped fine
1 tb Garlic minced
9 tb Scallions chopped fine
1 tb Black pepper frshly ground
8 tb Butter
1 1/2 ts Salt

DOUGH
1 1/2 c All purpose flour
1/2 ts Salt
4 tb Butter, softened
2/3 c Luke warm water

SAUCE
1 ts Cider vinegar
1/4 c Sour cream
2 tb Butter
1/2 ts Flour
6 tb Finely minced onion
1/2 ts Salt
1 ts Black pepper frsshly ground
1 tb Lemon or lime juice frshly
– squeezed & strained

DOUGH: Place the flour into a deep mixing bowl. Make a hollow in the
center. Add the water into the hollow, salt, & 2 T of the butter. Stir
slowly untilk all of the ingredients are well mixed and the water is
totally absorbed. Beat vigorously with a large spoon until a firm, stiff
dough is formed. Gather the dough into a ball. on floured surface roll the
dough ball out into a rectangle approx. 16″ x 18″. Brush the dough with the
remaining butter, fold into quarters, then roll it out as thinly as
possible. Cut into a 16″ x 18″ rectangle the cut that into 48 each 2″
squares. FILLING: Combine the salt, pepper, scallions, garlic, parsley, &
dill. Cut the butter into tiny bits and chill until the dough is ready.
Place a teaspoon of the filling mix into the center of each square, add a
piece of the butter to each. Draw up the corners and pinch them together
firmly thus closing the filling into the dough. Heat enough oil in a deep
pot. Heat to 375 degrees F. and drop in 4-6 of the filled squares. Cook for
4 minutes, remove from the oil, drain, and serve warm. SAUCE: Melt the
butter, add the chopped onions, the salt, the pepper, & the vinegar. Cook
for 4 minutes then add the remaining ingredients. Stir constantly until it
thickens. Remove from the heat. Ad the lemon juice and serve over the
fritters.