From: Ulrich Koberstein, group director, culinary arts, Destination Kohler, American Club, Kohler, WI. Yield: 10-12 fritters.
1 lb. cooked (use canned) garbanzo beans, rinsed, drained, divided
½ cup Greek yogurt
2 Tbsp. tahini paste
1 tsp. baking powder
2 Tbsp. cornstarch
1 large egg
squeeze of fresh lemon juice
to taste, salt and pepper
6 oz. Klondike Feta cheese
5 scallions, finely sliced
optional, to taste, fresh dill, chopped
as needed for frying, vegetable oil
In food processor or blender, combine ⅔ of the garbanzo beans, yogurt, tahini paste, baking powder, cornstarch, egg and lemon juice. Blend to coarse paste consistency. Add remaining garbanzo beans, feta cheese, scallions and dill. Season with a little salt and pepper. Remember that feta will add some salt flavor to fritters.
Allow batter mixture to rest 10-20 minutes, to allow time for baking powder to become active and give fritters some lightness. In nonstick pan, heat 1-2 Tbsp. vegetable oil over medium heat, add a couple of spoonfuls of batter mixture to pan. Do not make fritters too large; it's easier to flip smaller ones. Gently flip fritters over when they're golden brown on one side; allow other side to cook (a couple of minutes on each side). Turning fritters too soon will cause them to break. Drain on paper towel; keep warm in low oven until ready to serve fritters. Serve with scrambled eggs and smoked salmon.