White Bean, Zucchini, Feta and Dill Fritters

INGREDIENTS

  • 1 can Organic cannellini beans
  • 1 small Zucchini
  • 2 Free range egg yolks
  • 1/2 cup Feta
  • 1 tbspn Dill
  • 1/4 cup Plain flour
  • 1/2 tspn Sea salt
  • 1 tbspn Tarragon
  • pinch Ground white pepper
  • 1 cup Plain flour
  • 60g Unsalted butter

To serve

  • 1 tbspn Freshly squeezed lemon juice
Print Recipe

  • Drain and rinse the can of organic Cannellini beans, place into a bowl and gently mash with the back of a fork.

  • Add the grated zucchini, 2 egg yolks, feta, dill, tarragon, a quarter cup of plain flour, salt and pepper and gently mix to combine.

  • Divide the mixture into six even sized fritters shaping with your hands. Gently place the fritter in the flour and shake off any excess.

  • Place a large non stick fry pan over a medium heat, add the butter. Once this starts to turn nut brown add the Extra Virgin Olive Oil.

  • Add fritters and cook for 4 minutes on each side until golden.

  • Remove from pan, drizzle with Extra Virgin Olive Oil and a squeeze of fresh lemon juice and serve immediately.