Forrest, A Private Chef Lessons: Spices & Zucchini Fritters
Seasoning can make or break a meal.
Forrest Moline joins us again today with more tips and tricks to help you spice things up in the kitchen.
This time Forrest, a Private Chef is sharing his much-coveted recipe for zucchini fritters.
Check out the recipe below to learn more, or head to forrestaprivatechef.com to learn about Forrest’s new storefront in Traverse City called Forrest, A Food Studio. There you can get cooking demonstrations, take hands-on classes, rent space for an event and more.
- 6 zucchini, grated
- 3 tbls + 1 tsp salt
- 1 bunch scallion, sliced thin
- 1/4 cup fresh mint, sliced thin
- 1/4 cup fresh parsley, sliced thin
- 1/4 cup fresh oregano, sliced thin
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 6 ounces feta cheese, crumbled
- 1 egg, beaten
- 1/4 cup flour
- 1 tsp baking powder
- 1 cup greek yogurt
- 1 garlic clove, sliced thin
- 2 tbls extra virgin olive oil
In a large mixing bowl, begin by adding 3 tbls salt to the (6) grated zucchini. Mix thoroughly and set aside for 10 minutes.
In order to distribute the salt and continue extracting the water from the zucchini, toss and mix the grated zucchini.
Add the thin sliced garlic and extra virgin olive oil to a small saute pan and cook on low heat until tender and falling apart with the back of a spoon.
Set the olive oil and garlic aside to cool.
Using a fine mesh colander, strain the liquid from the zucchini, squeezing with your hands to render as much remaining liquid from the vegetable as possible.
Place zucchini back into the large bowl and add the scallion, mint, parsley, oregano, lemon zest and juice, minced garlic, feta cheese and 1 tsp salt. Mix thoroughly. Now add the egg, followed by the flour and baking powder. Mix thoroughly.
The garlic oil should be cooled by now, mix this with the Greek yogurt and set aside.
Now that you have your Zucchini Fritter mixture prepared, heat a medium sized skillet on medium heat.
Add 3 tbls of your preferred cooking oil/fat to the skillet and arrange large tablespoon size dollops of the fritter mixture to the pan.
Cook fritters for approximately 2 minutes per side or until golden brown, flipping over to cook for an additional 2 minutes. Remove fritters from pan and set on a plate, served with the garlic infused yogurt. Enjoy!