Zucchini and White Bean Fritters


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Zucchini and White Bean Fritters

Photo: Jodi Pudge


  • 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


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

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

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This article was originally published on Jul 23, 2013

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