These fritters made with white Cannellini beans, sun dried tomatoes, basil and garlic make a delicious side dish.
After I made Asiago Tomato Basil Soup for dinner the other night, I wanted something to go with it and made these White Bean Sun Dried Tomato Fritters.
Over the years I've made several types of fritters from sweet to savory. Some of our favorites include Apple Cider Fritters, Corn & Cheddar Mashed Potato Fritters and Cauliflower and Cheese Fritters
How do you make White Bean Sun Dried Tomato Fritters?
For this recipe you'll need Cannellini beans, sun dried tomatoes, garlic, fresh basil, egg whites, baking powder, all purpose flour, Kosher salt, black pepper and Canola oil for frying.
Drain the beans in a small colander; then rinse under cold water until it runs clear. Combine all ingredients in a bowl and mix. You can leave the beans whole or use the back of a fork to smash some of them.
Heat the oil in a large nonstick skillet over medium high heat. Using a kitchen soup spoon, divide the mixture into eight fritters and slowly drop them into the oil; flattening them out slightly.
Cook approximately 1-2 minutes per side until browned, remove and drain on paper towels to remove any excess oil. You can eat these fritters as a side dish or as an entree for a meatless meal. ~Enjoy!
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White Bean Sun Dried Tomato Fritters
Ingredients
- 1- (15-ounce)can cannellini beans
- 1 tablespoon minced garlic
- ½ cup chopped sun dried tomatoes (not in oil)
- 2 tablespoons chopped fresh basil
- 2 large egg whites
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons canola oil (or other light oil for frying)
Instructions
- Drain the beans in a small colander; then rinse under cold water until it runs clear. Combine all ingredients in a bowl and mix. (You can leave the beans whole or use the back of a fork to smash some of them.)
- Heat the oil in a large nonstick skillet over medium high heat. Using a kitchen soup spoon, divide the mixture into eight fritters and slowly drop them into the oil; flattening them out slightly.
- Cook approximately 1-2 minutes per side until browned, remove and drain on paper towels to remove any excess oil.
Nutrition
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*Originally shared December 2011/Updated July 2021
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