Got Zucchini? Make these Crispy White Bean & Zucchini Fritters

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Finely grate the zucchini with a box grater, put it in a fine sieve over a bowl, salt it, and let it drain for a few minutes.
2. Drain and rinse the beans, shake off excess water, transfer to a large bowl, and mash briefly with a potato masher or fork to break some of them apart.
3. Put the flour in a large bowl and make a well. Crack in the egg, whisk it, then whisk in the beer to make a smooth batter. Add the mashed beans, shallot, grated garlic, parsley and paprika, season with salt and pepper, and mix well.
4. Press the zucchini with the back of a wooden spoon to remove its liquid, then add it to the batter and mix well.
5. Heat the olive oil in a large frying pan over medium heat for a couple of minutes.
6. Drop spoonfuls of batter into the pan in a single layer, evenly spaced. Cook in batches for 3 minutes per side, until golden and crisp. Drain on a wire rack over paper towels.
7. For the aioli, pound the chopped garlic, saffron and a pinch of salt in a mortar to a paste. Add the mayonnaise, lemon juice and olive oil, season with salt and pepper, and whisk until creamy.
8. Spread the aioli in a serving dish and arrange the fritters around it.

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