"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Veggie and Bean Fritters Recipe

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This recipe for Veggie and Bean Fritters, by , is from Bailey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bailey Kretzler

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz can of beans of your choosing (garbanzo, black, red)
2 C. of shredded veggies such as carrots, egg plant, zucchini, cauliflower, or other squash
1/4 any color onion (suited to the flavor profile)
1/4 cup of all purpose flour or other flour of choice, more as needed for a dough like consistency
2 tsp baking powder
1 tsp of paprika
1 clove of garlic
salt and pepper to taste
other select herbs and spices of your choosing

Directions:
Directions:
1) Combine onion, beans and seasoning into a food processor and pulse until a coarse consistency is obtained. If using carrots, these should be combined here as well
2) Shred other veggies and combine with bean mixture in medium bowl
3) stir in flour and baking soda, add more flour as necessary to get a dough like consistency
4) roll dough into balls and place on baking sheet, freeze for 30 minutes
5) after the 30 minute time frame they may be cooked or stored in a zip-lock and left in the freezer for later use

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These are my vegetarian substitute for meatballs I guess, they are pretty tasty and versatile and easy to make. The freezing step is essential as this will help them fry up better. If you want to try and bake them you can but they may dry out. You can eat them along side pasta or as an appetizer or a side dish. Some combinations to experiment with:
- red bean, zucchini, and carrot with cajun seasoning
- eggplant, cannelini, and italian herbs
- eggplant, garbanzo, tahini - for a babaganoush inspired fritter
- carrot, corn, black bean, cumin (don't shred corn)
- broccoli, cheddar, and white bean

 

 

 

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