Zucchini fritters with caviar and saffron – yogurt & feta cheese

By Chef Eduard Jaisler

INGREDIENTS

Serves 4 portions

Dip:
Greek yogurt 10 % fat 150 gr
Pinch saffron 1
Table spoon olive oil 2
Salt & lemon
Royal Siberian Caviar 200 gr
Fritters:
Eggs 2
Four 100 gr
Green zucchini 400 gr
Feta cheese 50 gr
Bunch dill ½
Bunch chives ½
Salt, white pepper
Table spoon olive oil 2
Lemon 1

Cooked with

Royal Siberian Caviar

METHOD

Dip:

1. Put yogurt into a bowl and stir until creamy. Add saffron powder and season with olive oil, lemon zest & salt.

Fritters:

2. Eggs & flour stir in a big bowl.

3. Rasp rough the zucchini , put it on a clean cloth and squeeze liquid.

4. Crumble feta cheese, about 30 gr.

5. Dill finely chap & chives finely cut.

6. Put all ingredients together & mix them with a spoon.

7. Spice up with salt, pepper, lemon & olive oil.

8. If you need add a bit favour.

9. Heat a lot of oil in a pan.

10. Then you form fritters with a teaspoon of the mixture and put it into the pan with distance.

11. Roast zucchini fritters with small heat for 2 minutes each side, for getting golden brown.

12. At the end you drain fritters on a paper towel, then you serve it with dip & caviar.

Chef Eduard Jaisler

Is a gifted and passionate chef born in Krasnoarmeisk, Kazakhstan.

His family moved to Germany when he was fifteen. He began his professional career at the restaurant Gutshof, one of the most famous restaurants in Kassel, where he completed his three-year apprenticeship.

He spent the following years working with the greatest chefs in the Michelin-starred restaurants in such cities as Berlin, Basel, London, Gstaad, Kitzbühel and on the Island of Sylt.

Eduard also worked as a banquet chef at the Baltschug Kempinski Hotel in Moscow and in April 2012 opened his own restaurant Park Schönfeld in Kassel.

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