Ingredients
400g organic cannellini beans
140g zucchini grated
2 free range egg yolks
80g feta crumbled
2g dill chopped
40g plain flour
1 tspn sea salt
2g tarragon chopped
pinch ground white pepper
150g plain flour for dusting
60g unsalted butter
To serve
20ml freshly squeezed lemon juice
400g organic cannellini beans
140g zucchini grated
2 free range egg yolks
80g feta crumbled
2g dill chopped
40g plain flour
1 tspn sea salt
2g tarragon chopped
pinch ground white pepper
150g plain flour for dusting
60g unsalted butter
To serve
20ml freshly squeezed lemon juice
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Methods
1
Drain and rinse the can of organic Cannellini beans, place into a bowl and gently mash with the back of a fork.
2
Add the grated zucchini, 2 egg yolks, feta, dill, tarragon, a quarter cup of plain flour, salt and pepper and gently mix to combine.
3
Divide the mixture into six even sized fritters shaping with your hands. Gently place the fritter in the flour and shake off any excess.
4
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.
5
Add fritters and cook for 4 minutes on each side until golden.
6
Remove from pan, drizzle with Extra Virgin Olive Oil and a squeeze of fresh lemon juice and serve immediately.
1
Drain and rinse the can of organic Cannellini beans, place into a bowl and gently mash with the back of a fork.
2
Add the grated zucchini, 2 egg yolks, feta, dill, tarragon, a quarter cup of plain flour, salt and pepper and gently mix to combine.
3
Divide the mixture into six even sized fritters shaping with your hands. Gently place the fritter in the flour and shake off any excess.
4
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.
5
Add fritters and cook for 4 minutes on each side until golden.
6
Remove from pan, drizzle with Extra Virgin Olive Oil and a squeeze of fresh lemon juice and serve immediately.
