Zucchini and White Bean Fritters
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 399
- Total Fat
- 29
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 427
- Total: 45 min
- Active: 30 min
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
Directions
- 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.