Growing up in her family’s Greek restaurant Uncle Nick’s, paved the way of her dream to be a chef. Sophia Manatakis Graduated from the French Culinary Institute in 2012.Taking the opportunity to be a sous chef in the Mentor Young Chef competition ignited her self confidence to start cooking on her own. Sophia realized making short term career goals in the cooking world was the key to being happy. Along the way, she finally started her own cooking company which provides meals for people trying to meet fitness goals. Sophia appeared on Food Networks chopped in 2017. Since being on chopped, doors have opened and Sophia is getting noticed in the culinary world. The Orthodox Christian Network recognized her with the 30 Under 30 entrepreneurship award for Culinary Arts at 24 years old. Today, you can still find Sophia going after each dream. In fact, the most recent accomplishment was a grant, given by the Mentor BKB company, where she chose to further her education in Italy.
- Finely chop the onion, spring onions and fennel.Place into a large bowl and add the flour, along with some water and mix with a wooden spoon, until the mixture forms a thick batter. Sprinkle with salt and plenty of pepper and herbs and stir well.In a pan add enough oil to fry the fritters, and heat the oil into medium-high
- Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface of the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the fennel fritters until nicely colored. Place them on paper towel, to absorb the extra olive oil. To avoid the use of oil, you can also bake them at 450 for about 20 minutes. To keep them in perfect form in the oven you can use a ring-mold or top of a mason jar.
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