White Bean Fritters with Sun-Dried Tomatoes

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2 servings Easy
4.0 2
(2)
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Ingredients (15)

  • 1 can white beans
  • 1/4 cup sun-dried tomatoes
  • 2 sprigs rosemary
  • 3 tablespoons pecorino cheese
  • 1/8 teaspoon crushed red pepper (optional)
  • Kosher salt
  • Black pepper
  • 3 tablespoons cornmeal
  • 4 tablespoons olive oil
  • 1 shallot
  • 1 tablespoon white wine vinegar
  • 2 packets (about 2 teaspoons) Dijon mustard
  • 3 cups baby spinach
  • 1 frisée lettuce
  • 3 tablespoons shaved Parmesan cheese
Nutritional Information
  • Calories782
  • Fat38.11g
  • Saturated fat9.86g
  • Trans fat0.0g
  • Carbs79.67g
  • Fiber17.52g
  • Sugar7.13g
  • Protein35.25g
  • Cholesterol27.52mg
  • Sodium658.42mg
  • Nutritional Analysis per serving (2 servings) Powered by

These Italian dinner cakes are perfectly healthy and fresh, with a crispy cornmeal outside that’s balanced by a creamy, white-bean-filled inside. Served over a salad of spinach and frisée lettuce, this recipe encourages playing with your food, but only if you eat every last bite afterwards.

Instructions

  1. 1Reserving liquid from can, drain white beans and rinse. Finely chop sun-dried tomatoes. Pick rosemary leaves and mince, discarding stems. Peel shallot and mince. Rinse spinach and frisée. Tear frisée leaves into 1-inch pieces and discard root.
  2. 2In a large bowl, using a fork, smash white beans until mostly smooth. Add sun-dried tomatoes, rosemary, grated pecorino, and crushed red pepper, if desired. Mix to combine. Taste and add salt and pepper as needed. Add cornmeal and 2 tablespoons reserved liquid from beans and mix again.
  3. 3Shape mixture into 4 equal patties, about 3/4-inch thick and 3 inches in diameter. Place on a plate and chill in fridge for 5 to 10 minutes. Meanwhile, heat 1 teaspoon olive oil in a large pan over medium heat. When oil is shimmering, add shallot and sauté until translucent, about 3 minutes. Add white wine vinegar and simmer until reduced by half, 30 seconds. Transfer to a small bowl.
  4. 4Add 1 packet mustard to bowl with shallots and stir to combine, discarding remaining mustard. Add 2 tablespoons olive oil and whisk to combine. Taste and add salt and pepper as needed. Set aside.
  5. 5Heat 2 tablespoons olive oil in the pan from dressing. When oil is shimmering, add patties and cook until golden on outside and warmed through, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain.
  6. 6In a large bowl, toss spinach and frisée with half of dressing. Divide salad evenly between 2 plates. Top with patties, spoon over remaining dressing, garnish with shaved Parmesan, and serve.
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