Iron Chef, restauranteur, Food Network star and James Beard Award winner, Michael Symon, graciously hosted a mixer for his new neighbors at the in vogue Dogtown Station Lofts in Venice not long ago. Symon has settled, part time, in sunny So Cal, where he is actively looking for a Westside space to add to his restaurant empire.
Symon, in his kitchen the whole evening, chatted and laughed with lucky guests, all the while cooking and plating a menu of appetizers including signature dishes like Zucchini and Feta Fritters, Beef Cheek and Mushroom Pierogis and Pork Belly Rolls with Pickled Chiles, Cilantro and Lime Zest.
Partygoers meanwhile had the opportunity to wander his sleek and sophisticated loft, designed by Symon and his wife, Liz, and drool over his open professional style kitchen, courtesy of Viking Range.
The kitchen included a 60” 6 burner rangetop, built-in double oven, bottom-mount refrigerator, and dishwasher, all in fashionable burgundy. It also boasts an undercounter wine cellar and ice machine, plus a Viking stand mixer, toaster, and food processor.
Sigh… while you may still be dreaming about installing those professional style Viking appliances in your home, you don’t have to wait until then to serve Symon’s tasty Zucchini and Feta Fritters at your next soirée.
Recipe courtesy Michael Symon
• 2 medium zucchini
• 1 teaspoon salt
• 1 tablespoon chopped mint
• 1 1/2 tablespoon chopped dill
• 1 large scallion, white and green parts sliced thinly on the bias
• 2 teaspoons minced garlic
• Zest of one lemon
• 1/4 teaspoon black pepper
• 4 ounces feta cheese, roughly chopped
• 1 egg
• 3 tablespoons flour
• Canola oil for frying
• Greek yogurt
• Picked dill, to garnish
• Additional lemon zest, to garnish
Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest.
Yield: 6 to 8 servings