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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.