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Tuesday, August 18, 2015

White Bean Fritters with a Yogurt Dip


White Bean Fritters with a Yogurt Dip
Adapted from: http://www.huffingtonpost.com/the-pollan-family-table/white-bean-fritters-with_b_7942556.html?ncid=tweetlnkushpmg00000045

I thought I could follow this recipe but I was using cooked dry beans, so they were not easily mashable, so I had to improvise.

Then with the dip, I did not have all the ingredients, so I had to make substitutions.

The recipe will come in three steps. Bean Mixture, Fitter Batter, and Yogurt Dip

White Bean Mixture
Ingredients:
2 cups cooked white beans, coarsely mashed
1/4 white onion, diced
1 tbspn dry parsley
2 tbspns Parmesan cheese
Salt/pepper to taste

Process:
In a bowl, add ingredients. Stir well.
Set aside.


Fritter Batter
Ingredients:
2/3 cup flour
1/2 tsp baking powder
Dash of salt
1/4 tsp pepper
1 egg
1/2 cup milk
A dash of paprika

Process:
Add fritter batter ingredients into a separate bowl. Stir well.
Add fitter batter to bean mixture.
Stir thoroughly.
Add olive oil to skillet. Heat medium-high.
Add a tablespoon of mixture at a time.
Generally, a small skillet can hold 4 fitters with room to turn fritters over.
Cook fritters for about 2-3 minutes on each side.


Yogurt Dip
Ingredients:
8oz plain greek yogurt
1 tbspn cucumber juice from cucumber cooler*
1/2 capful lime juice concentrate
1/4 tspn garlic powder
Ground black pepper to taste

*more on the cucumber cooler later. Essentially, I put lots of cucumber slices in a small pitcher of water and put it in the frig for a few hours.

Process:
Mix the above ingredients in a bowl or container with a lid.
Stir well.

Note: I do not add salt to most recipes.


I liked the Yogurt Dip.

I am enjoying making sauces, dressings, and dips. It's giving me an idea for another small cookbook :-)

Serving: 15 fritters

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