Chargers Game Day Newsletter 6 Nov 12th Los Angeles_Digital | Page 77

WITH ANGI BOSELLI
Presented by
CHICKEN ZUCCHINI
FRITTERS WITH OVEN
ROASTED TOMATO AIOLI
INGREDIENTS
1 lb ground chicken breast
16 oz grated zucchini
2 teaspoons onion powder
3 tablespoons cilantro, chopped
1 clove garlic
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
4 tablespoons grape seed oil
METHOD
Mix chicken, zucchini, onion powder, cilantro, garlic,
salt, pepper and cumin together in mixing bowl.
Heat large sauté pan over medium-high heat. Add
oil to pan.
Scoop mixture by spoonful; form into meatballs. Add
to pan; cook until golden brown. Flip over and cook
second side to golden brown, about 4 minutes.
Oven-Roasted Tomato Aioli
INGREDIENTS
4 lb Roma tomatoes, cut into 1/2-inch rounds
1 cup olive oil, divided
Kosher salt and ground black pepper
4 sprigs oregano
4 sprigs thyme
2 sprigs rosemary
2 egg yolks
6 cloves garlic cloves
1/2 lemon, zested and juiced
METHOD
Preheat oven to 300ºF.
Lay tomatoes on a parchment lined baking sheet.
Season each tomato slice lightly with salt, pepper
and a dash of olive oil. Lay herbs and garlic around
tomatoes and cook for 2½-3 hours, until they appear
dried.
Place egg yolks, tomatoes, garlic, herbs (stems
removed) and lemon juice in a food processor. While
food processor is running, slowly add remaining olive
oil in a slow steady stream until mixture reaches a
mayonnaise consistency. Add lemon zest; season to
taste with salt and pepper.