Fried Président Feta Chunk & Zucchini Pasta
A light, summer entrée that features tangy fried Président Feta Chunk atop a bed of fresh, thinly sliced zucchini pasta.
Prep Time20 min
Cook Time25 min
- 10 whole tomatoes
- 5 whole Chinese eggplant s
- 2 tbsp olive oil, divided
- 1 tbsp cumin, toasted & ground
- 1 tbsp coriander, toasted & ground
- 1 tbsp Salt and pepper, to season
- Halve tomatoes and toss with 1 tbsp. olive oil and salt.
- Line cookie sheet with parchment paper and place tomato halves skin side up.
- Roast until skins are blistered and charred — about 20 minutes.
- Peel and slice Chinese eggplants into 3-inch strips.
- Heat 1 tbsp. olive oil in 4-quart sauce pan, add eggplant.
- Roast until charred on all sides.
- Stir eggplant over medium heat until half cooked — about 30 minutes.
- Add tomatoes, cumin and coriander.
- Cook until compote has become dry and eggplant has broken down.
- Season with salt and pepper.
- 8 oz Président Feta Chunk
- 2 whole yellow zucchini
- 2 whole green zucchini
- 5 whole Kalamata olives
- 3 whole egg whites
- 1 cup flour
- 1 cup bread crumbs
Zucchini Pasta Directions
- Slice zucchini on a mandoline, using a round-hole blade to mimic spaghetti. Be sure to use mandoline safety guard.
- Quickly blanch zucchini pasta in salted water, then cool and set aside.
- Slice Président Feta Chunk into 3" x 1" sticks.
- Coat feta strips using traditional breading method, dipping in flour, egg whites and bread crumbs.
- Fry feta strips in deep-fry pan at 350°F for 2 minutes, until golden brown.
- Slice fried feta strips in half, at a slight angle.
- Cut olives in half .
- Place zucchini pasta and fried feta on tomato purée and top with olives.
Use a mandaline to slice the zucchini into pasta like strips.
Explore The Pairing
Zucchini pasta is a light, low-carb alternative to traditional noodles. While the zucchini itself doesn’t pack a ton of flavor, it’s the perfect bed for your favorite summer ingredients.
Named after the southern Greek city of Kalamata, Kalamata olives are large purple olives with a smooth, meaty texture. Kalamata olives are typically preserved in wine vinegar or olive oil, and must be hand-picked in order to avoid bruising.
In a pinch? Substitute French black olives in place of the Kalamata olives.