So much has been written about the wonders of the Mediterranean diet, one of the primary elements of which is beans. Beans have tremendous health benefits -- they are packed with fiber, vitamins, protein, and phytochemicals. We wanted to incorporate even more of these nutritional powerhouses into our diets, so we used cannelloni beans to make fritters that are both light and flavorful.
Our white bean fritters are so quick and easy to prepare. Mash up the beans and add the Parmesan, shallots and parsley, form into small patties, and cook. They are crisp on the outside, and soft and creamy on the inside. They go especially well with our Yogurt Cucumber Dip -- also easy to make. Greek yogurt mixed with cucumber, lemon juice, and garlic is a refreshing complement. These fritters are perfect served as an appetizer or as a side -- ideal for entertaining, or paired with a salad for lunch.
White Bean Fritters With Yogurt Cucumber Dip
4 servings
For the Dip
1 cup whole milk Greek yogurt
1 English cucumber, finely grated and drained
1 teaspoon fresh lemon juice
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
For the Fritters
One 15-ounce can organic cannellini beans, rinsed and drained
2 1/2 teaspoons finely chopped shallots
1 tablespoon finely chopped Italian (flat-leaf) parsley
2 tablespoons freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
1/3 cup all-purpose flour
5 tablespoons extra virgin olive oil, plus extra if needed
For the Dip
- In a medium mixing bowl mix together the yogurt, cucumber, lemon juice, and garlic. Season with salt and pepper to taste. Cover the bowl and place in the refrigerator while you make the fritters.
For the Fritters
Place the flour in a wide, shallow dish and set aside.
- In a large mixing bowl, mash the beans with a fork making sure to leave a few chunks. Add the shallots, parsley, Parmesan cheese, 1/8 teaspoon of salt and 1/8 teaspoon of pepper and mix well.