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 ...
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