These White Bean Fritters Are A Crispy, Creamy Delight

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.
• Using your hands, form the mixture into 2 1/2 inch round individual patties (about 1/4 inch thick) and dredge each one in the flour, shaking off any excess. Place the formed patties on a platter. You should have 10 to 11 patties.
• Heat a large nonstick skillet over medium heat. Add 2 1/2 tablespoons of the oil and heat until shimmering. Add half the patties to the pan and cook undisturbed until golden brown, five to six minutes. Flip the patties carefully with a spatula and cook until the second side is golden, about five minutes more. Add a little more oil if the pan looks dry (the fritters can absorb the oil).
• Wipe the skillet clean with paper towels, add 2 1/2 tablespoons of olive oil, and cook the remaining patties. Add more oil if necessary.
• Transfer to a platter or individual plates and serve with the Yogurt Cucumber Dip.

• You’ll swear there’s heavy cream, or at least a generous amount of cheese, in this dish—but the thick and rich sauce actually gets its heft from avocado. The superfood also adds loads of nutrition (such as cholesterol-blocking good fat, potassium, folate and more). And if you’re worried about it tasting like a bowl of guacamole-coated noodles, fear not: The other ingredients are basil, garlic, lemon and pine nuts, which give the plate a more Mediterranean than Mexican vibe.

  Get the recipe: Creamy Avocado Pesto with Toasted Pine Nuts

• With a nutty, grassy taste and velvet-like leaves, mache lettuce is a great way to add some variety to your salad bowl. The Pollans combine it with raw beets (there’s no need to cook them if you cut them into matchstick-size pieces), which add terrific crunch and color. A creamy dressing might be overwhelming with these flavors, so instead, the recipe calls for a red-wine vinaigrette made with walnut oil. Toasted walnuts and crumbled feta complement the dressing and make the salad more filling, too.

  Get the recipe: Mâche, Matchstick Beets and Red-Wine Vinaigrette Salad

• It’s hard to go wrong with a chicken dish built with garlic, olive oil, shallots, rosemary, sage, red wine and balsamic vinegar. But the Pollan family manages to take these humble ingredients to new heights with this spectacular dish. They start by cooking strips of breast and thigh meat in olive oil until a golden crust forms. A thick sauce comes together with the remaining ingredients and makes a rich and deeply flavored coating for the chicken. And while there are only a few tablespoons each of butter and oil used in the dish, the overall effect is decadent.

  Get the recipe: Pollo Balsamico

• The Hasselback potato is a thing to behold: It’s a spud cut into thin slices that’s left connected at the bottom and covered in bread crumbs and cheese then baked so the slices fan out and turn crispy and golden. The Pollans’ healthy version is no less heavenly. They omit the bread and cheese but load the potatoes up with paprika and thyme.

  Get the recipe: Baked Accordion Potatoes with Paprika and Thyme

• Radish salad sounds so humdrum, but this plate is anything but. It uses watermelon radishes, a variety that is pale on the outside but vibrant pink on the inside. They taste crisp and fresh, with a delicate, piquant bite. The Pollans combine the radishes with subtly sweet fennel, peppery watercress, salty feta and juicy orange slices in this beautiful dish that’s refreshing and delicious.

  Get the recipe: Watercress, Fennel and Watermelon Radish Salad with Feta

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