Savory Courgette, Kale and White Bean Fritters
Ingredients
- 1 courgette
- 1 large potato
- 1 small onion
- 1/2 cup shredded kale
- 1 cup cannellini beans (or other white beans)
- 1 spring onion
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- Herb blend: 1 tsp salt + 1/2 tsp garlic powder + 1 tsp dried dill + 1 tsp dried chives + pepper to taste (optional: 1/2 tsp za’atar seasoning)
- 3/4 cup gram flour
Preparation
Rinse courgette and grate into a colander over a mixing bowl. Peel and grate potatoes and onion into the colander as well, then press to strain as much excess liquid as possible into the bowl. Pour out the liquid and transfer grated mixture into the bowl.
Chop kale, wash and slice spring onion, and chop fresh herbs. Add to the mixture, along with drained cannellini beans and herb blend. Mix everything together well.
Mix in gram flour 1/4 cup at a time, until the batter is thick, not too sticky, but not too dry. You may need less or more flour depending on how well you strained the initial vegetables.
Rub a little vegetable oil into hands to keep the mix from sticking too much, then roll the mixture into balls and flatten into 2-3 inch patties. If the mixture is too wet and doesn’t hold together, add more flour a little at a time until it reaches a better patty-forming consistency.
Fill a frying pan with vegetable oil at least 1/2-inch deep. Cook fritters on medium to medium-high heat (make sure the oil is HOT before adding the fritters to the pan or they will just absorb the oil) for about 3-4 minutes each side, turning once or twice until golden brown and crispy on both sides. If fritters are browning too quickly, reduce the heat a little.
Once cooked, remove from the pan, sprinkle with a little extra sea salt, and allow to cool for a minute or two before digging in!
