Zucchini and cannellini beans getting mashed and mixed and then fried up inside a cornmeal coating.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 zucchini
- 1 carrot
- Kosher salt and freshly ground black pepper
- 3/4 cup cannellini beans, drained and rinsed
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest, plus lemon wedges, for serving
- Cornmeal, for coating
- 1/2 cup vegetable oil
Instructions
- Grate the zucchini and carrot on the large holes of a box grater in a colander set over a bowl. Sprinkle with salt and let stand 15 minutes. Squeeze the excess liquid from the vegetables. Put the beans in a medium bowl and mash with a fork. Stir in the zucchini mixture, parsley, lemon zest, a pinch of salt and a few grinds of pepper.
- Form into 12 patties, each about 2 inches in diameter. Spread the cornmeal in a shallow dish and coat each patty with the cornmeal.
- Heat 1/4 cup of the oil in a large skillet over medium-high heat. Working in batches and adding the remaining 1/4 cup oil as needed, cook the fritters until crisp and golden on both sides, about 2 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Serve with lemon wedges on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 399 |
| Total Fat | 29 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 427 mg |
Reviews
Sorry this was too bland for us.