Zucchini and White Bean Fritters

33

PREP TIME

10 min

TOTAL TIME

25 min

Makes

4 servings

Zucchini and White Bean Fritters

Photo: Jodi Pudge


Ingredients

  • 4 cups coarsely grated zucchini , (about 4 small zucchini)
  • 1 tsp salt
  • 1 cup canned white pea beans , drained and rinsed well
  • 1 large egg yolk
  • 2 tbsp chopped Italian parsley
  • 2 tsp finely chopped garlic
  • 1 tsp grated lemon rind
  • 1/2 cup fresh bread crumbs
  • 1/4 cup canola oil , for frying

Instructions

  • Toss zucchini with salt in a medium bowl and let stand for 5 min to draw out moisture.
  • Transfer to a clean kitchen towel and wring out any liquid. (It’s important to squeeze it really well.)
  • Purée beans in a food processor, transfer to a bowl and stir in egg, parsley, garlic and lemon rind until well combined.
  • Add zucchini and bread crumbs and mix until fully incorporated. Heat 2 tbsp oil in a large frying pan over medium-high.
    Use your hands to press mixture into about 12 thin patties. 5. Work in batches, and add remaining oil as needed, and fry the patties for 1 to 2 min a side or until browned and crisp. Drain on paper towels.

Nutrition (per serving)

  • Calories
  • 246,
  • Protein
  • 7 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 15 g,
  • Fibre
  • 5 g,
  • Sodium
  • 472 mg.

Originally published in the August 2013 issue. Photo by Jodi Pudge.

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