Katy Velazquez
Corporate Executive Chef
Qdoba

Zucchini and California Paneer Fritters with Cilantro Labneh

Recipe courtesy of Katy Velazquez
Sponsor: California Milk Advisory Board

Servings: 6

Ingredients

• 3 large zucchini
• Salt, as needed
• 6 oz Real California Paneer
• 6 garlic cloves in their husks
• 1 or 2 serrano chiles
• 4 Tbsp minced chives
• 2 lemons, zested and juiced
• 1 bunch cilantro
• 2 large eggs
• 1/2 c all-purpose flour
• 1/4 c chickpea flour
• 1/2 c Real California whole milk ricotta
• 1/2 c Real California labneh

Directions

1. Use a box grater or food processor to grate the zucchini. Sprinkle with salt and transfer to a fine- or medium-mesh strainer and allow to drain for 20 minutes.
2. Use the same box grater to grate the paneer. Transfer to a large mixing bowl.
3. Heat a skillet over medium heat. Add the whole garlic cloves and serrano. Roast approximately 8 minutes for the serrano and 12 minutes for the garlic cloves, turning occasionally, until the serrano is blistered, and the garlic is soft to the touch and charred on the outside. Remove from skillet and allow to cool. Once cool, remove garlic from their husks.
4. Add 3 tablespoons of the chives to the paneer. Place the remaining tablespoon in a small ramekin.
5. Add half of the lemon zest in the bowl with the paneer and the other half in the ramekin. Cover the ramekin with a damp paper towel and refrigerate until ready to serve.
6. Pour the lemon juice into the mixing bowl, straining off any seeds. Mince 2 of the garlic cloves and add to the bowl.
7. Chiffonade half the cilantro. Add to mixing bowl. Add the remaining cilantro and any leftover stems to a small food processor.
8. Add the eggs, both flours and ricotta to the mixing bowl and whisk to combine.
9. Press down on the zucchini to remove any excess liquid. Add to mixing bowl. Stir to combine. Refrigerate for at least 20 minutes.
10. Add half of the labneh, remaining 4 garlic gloves, and the serrano to the food processor with the cilantro. Process until smooth. Pour into a small bowl. Fold in the other half of the labneh.
11. When ready to serve, heat a large skillet over medium-high heat and add a layer of oil. Drop spoonfuls of the batter into the oil and cook for 3 minutes per side, until crispy and golden.
12. Transfer the fritters to a paper towel–lined sheet tray and continue to fry the remaining fritters. Sprinkle them with salt.

Plating:

1. To serve, pour some of the labneh mixture onto a plate.
2. Top with a few fritters.
3. Toss the chives and lemon zest to combine.
4. Sprinkle chives and lemon on top.

Chef Notes

Serve as an appetizer or side dish. Also works as a vegetarian entrée or for breakfast with a fried egg.

Fritters can also be fried in vegetable oil. You can make them spicier by adding a second, minced serrano chile to the batter. I like the combination of AP flour and chickpea flour for the spongy texture, but you could use entirely AP flour.

The Cilantro Labneh is incredibly versatile and can be used to marinate a whole chicken prior to roasting in place of buttermilk. It also can be used as a dipping sauce for roasted chicken and makes a great creamy salad dressing, a veggie dip, and is great with grilled artichokes.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley