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White Bean & Zucchini Fritters

White Bean & Zucchini Fritters with Chive Mayo & Tomato-Arugula Salad

Today we are going to make a great vegetarian meal that is healthy for you but feels kinda bad. We are going to mix white bean zucchini fritters, with a nice chive mayo.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 1070 kcal

Equipment

  • rimmed baking sheet
  • large skillet
  • colander
  • box grater or microplane

Ingredients
  

  • 3 oz baby arugula
  • 2 oz mayonnaise
  • harissa spice use 1 Tbsp
  • 1 oz panko
  • ¼ oz fresh chives
  • 1 can white beans
  • ¾ oz piece Parmesan
  • garlic use 2 large cloves
  • 2 zucchini
  • 1 container grape tomatoes
  • balsamic vinegar
  • ¼ cup flour
  • 1 large egg
  • kosher salt & pepper
  • olive oil

Instructions
 

  • Roast tomatoes: Preheat oven to 450°F with a rack in the upper third. On a rimmed baking sheet, toss tomatoes with 1 tablespoon oil and a generous pinch each of salt and pepper. Roast on upper oven rack until lightly charred and starting to burst, about 20 minutes.
  • Prep ingredients: Trim ends from zucchini, then coarsely grate on the large holes of a box grater to make 1 cup. Spread on a paper towel and sprinkle with salt. Let sit for 5 minutes, then squeeze out any excess moisture. Peel and finely chop 2 teaspoons garlic. Finely grate Parmesan. Drain and rinse white beans. Thinly slice chives
  • Mix & form fritters: In a medium bowl, use a potato masher or fork to coarsely mash beans. Add panko, grated zucchini, chopped garlic, half of the chives and Parmesan, 1 tablespoon of the harissa spice, 1 large egg, and ½ teaspoon salt; stir to combine. Form mixture into 4 (4-inch) fritters.
  • Make chive mayo: In a small bowl, stir together mayo and remaining chives. Season to taste with salt and a few generous grinds of pepper.
  • Fry fritters: Place ¼ cup flour on a plate, then gently dredge both sides of each fritter in flour, tapping off any excess. Heat ⅛ inch oil in a large skillet over medium-high until shimmering (oil should sizzle vigorously when a pinch of flour is added). Add fritters and cook until golden-brown, 3–4 minutes per side. Transfer to a paper towel-lined plate; sprinkle with salt.
  • Make salad & serve: In a medium bowl, stir together 1 tablespoon vinegar and 2 tablespoons oil. Add arugula, roasted tomatoes, and remaining Parmesan, and gently toss to combine. Season to taste with salt and pepper. Serve fritters over tomato-arugula salad with chive mayo spread over top or on the side for dipping.

Video

Notes

Egg, Soy, Wheat and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword vegan, vegetarian