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Red Pepper Cannellini Fritters

September 19, 2010

Serafina is learning to pull her own weight in the kitchen, she helped hold on to the can of beans for me….

This recipe has been re-made several times, and I have found that the consistency of the batter can vary. Be sure to drain the beans well, or else it will be too soggy to cook. Also, you don’t need tons of oil, these fritters are not meant to be unhealthy. Use just enough oil to prevent them from sticking on the pan.

Red Pepper Cannellini Fritters

  • 1 can of cannellini beans, drained.
  • 1 cup of breadcrumbs
  • 1 red pepper sliced
  • 3 green onions coarsely chopped
  • 3 radishes coursely sliced
  • 1/3 cup of pine nuts
  • 1/2 cup of flour
  • salt and pepper
  • lemon infused olive oil (or olive oil with a bit of lemon juice on top)
  • 1/2 cup of nogurt, or yogurt (for the non-vegans)
  • 1 tb tahini
  • 1/2 lemon juiced
  1. In a food processor, add in the red peppers, green onions, and radishes. Put the processor on for 10 seconds.

  1. Add beans and pine nuts, put the processor on for 10 seconds.
  2. Next, add the flour, breadcrumbs, salt and pepper in batches.
  3. When everything is thoroughly chopped and blended, take out balls of the mixture and place on a pan.
  4. Place in the freezer for 20  minutes or so, and when you take it out, sprinkle with a little olive oil and lemon juice on top.
  5. Pour a few tablespoons of olive oil in a skillet or solid frypan, and cook the fritters on medium heat. Be sure to watch the bottom of the fritter, and flip before it burns to the pan. Cook for about 2-3 minutes depending on when it is done.
  1. Serve with nogurt (or yogurt for non-vegans) mixed with a little tahini and lemon.
One Comment leave one →
  1. September 19, 2010 5:08 pm

    I love footie-pajamas on little ones! 🙂

    By the way, I made your vegetarian shepherd’s pie last week, and it was awesome. Robb was initially very frightened because the potatoes were touching the other veggies, but he had to admit that it tasted really good. Thanks for a great recipe!

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