Got Zucchini? Make these Crispy White Bean & Zucchini Fritters

EPISODE 1207 – How to Make Crispy White Bean & Zucchini Fritters

FULL RECIPE HERE:

Got Zucchini? Make these Crispy White Bean & Zucchini Fritters

SPANISH OLIVE OIL I USED:
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bienvenidos and welcome to another episode of Spain on a fork today we’re going to grab the almighty zucchini also known as a courgette or as we call it in Spain calabacin and make a dish that’s perfect for any time of the year but it’s extra 
special during the summer time as zucchini is in season and full of flavor we’re talking 
crispy white bean and zucchini fritters and let me tell you these fritters have a light crispy texture on the 
outside with a beautiful balance of flavors in the inside the recipe is above and beyond easy to 
make and the best part it’s all done in about 30 minutes folks serve these fritters as a tapas 
appetizer or even as a main course next to some roasted potatoes and a garden salad ether way it’s the kind of food that with each bite it’s going to fill you with so much goodness alright let’s just dive right into this I’m going to grab one medium sized zucchini that’s already been washed and patted dry and slicing off a little bit from the tip and then using a box 
grater we’ll finally shred the zucchini the length of the zucchini I’m using is 8 in which is 
about 20 cm and as you can see I’m leaving the skin on the zucchini as it adds more nutrients and flavors if you prefer you can peel the zucchini then we’ll add the shredded zucchini into 
a fine sieve with a bowl underneath and season it with sea salt and let it sit 
there for a few minutes by taking this step that salt is going to extract the 
water out of zucchini that way it’s not mushy and it keeps 
its beautiful firm texture then we’ll drain one can of white 
beans into a colander and rinse the beans under some water size of 
the can that I’m using is 15 1/2 oz which is 440 g I’m using cannellini beans but you can use whatever type of white beans you like Then we’ll shake off any of the excess 
water transfer the beans into a large bowl and using a potato masher or a large fork we’ll mash it on the beans just for a few 
seconds to break a couple of them apart for the next step i’m going to add in half 
a cup of all-purpose flour into a large bowl which is 60 g and make a well in the middle then we’ll crack in one 
large egg and whisk the egg and then add in 1/3 cup of beer which is 90 ml
and whisk it all together until you end up with a smooth batter i’m using a typical Spanish 
beer here but you can use whatever beer you like and if beer’s not your thing you can 
also use club soda or even sparkling water once we end up with a smooth batter
we’ll add in our semi- mashed white beans along with one shallot that’s been finely 
chopped 2 cloves of garlic that have been finely grated 2 tablespoons 
of chopped parsley which is 8 g and half a teaspoon of sweet 
smoked Spanish paprika which is 1.25 g then we’ll season with 
sea salt and freshly cracked black pepper and we’ll give it a mix until 
it’s well mixed together then we’ll move back to the zucchini
after leaving it there for a few minutes using a large wooden spoon
we’ll start pushing down on it this is to help release any of 
the water that’s been extracted then we’ll add the shredded 
zucchini into the bowl with the batter and give it one final mix until 
everything’s well mixed together and that’s the exact texture you want from 
your batter If you see that yours is too thick add some more liquid and vice versa if it’s 
too thin add in some more flour but like I’ve told you in the past these fritter batters are 
very forgiving meaning even if you don’t have it right on the money you’re still going to end 
up with delicious fritters for the final step let’s start cooking them up i’m going to 
heat a large fry pan with a medium heat and add in 1/4 cup of extra virgin olive 
oil which is 60 ml important to use the good stuff here as this is what truly makes the 
difference link where you can get the Spanish one I’m using in the description box below after 
a couple minutes and the oil’s nice and hot we’ll start adding in spoonfuls of the batter
and you want to make sure all the fritters are in a single layer and evenly spaced out so
cook this in batches to not overcrowd the pan and we’re going to go for about 3 minutes per side here or until the fritters are golden and crispy and as you finish each batch transfer the fritters over a wire rack 
with some paper towels underneath once all the fritters have been fried up
let’s make a simple mayo aioli that truly compliments this dish I’m going to add in 2 cloves of garlic that I roughly chopped into a mortar along with a 1/4 tsp of saffron threads
which is .17 g link where you can get the Spanish golden saffron I’m using in the description box below
and a pinch of sea salt and using a pestle we’ll pound down on the ingredients until 
we end up with a paste-like texture you can also use a food processor here
hand blender or even a nutri-bullet then we’ll add in half a cup of 
mayonnaise which is 120 grams squeeze in 1 tsp of fresh lemon juice
which is 5 ml drizzle in 1 tbsp of extra virgin olive oil which is 15 ml and season 
with a kiss of sea salt and freshly cracked black pepper and whisk it together until 
we end up with a beautiful creamy sauce then we’ll transfer the mayo aioli into a 
serving dish and decorate the fritters around it and check it out folks our crispy white bean 
and zucchini fritters are done easy to make beautiful presentation and all done in 
about 30 minutes let’s give this a try and see how it turned out as always folks 
now it’s time for the moment of truth let’s see how this tastes you gotta say it 
looks absolutely fabulous here we go like i’ve told you in the past if you flip it
it is not double dipping double dipping this is truly out of this world delicious like 
really dang that is so good you got that light crispy texture on the outside the inside 
so many great flavors with the white beans and the zucchini really shining through and that 
simple mayo aioli rounds it out for the perfect balance of goodness easy to make heart healthy ingredients give this a try at home once again as a tapas appetizer or even as a main course
either way it’s a kind of food that’s going to fill you with so much goodness and it truly 
showcases what an incredible ingredient the zucchini truly is really quick before I 
go a shout out to a couple of my patreons Maybeth Robles, Emily Hamilton and Manuel J Rosales again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today’s video hit that like button leave me a comment below
and if you’re not subscribed don’t forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of 
the Spain on a fork family till the next time hasta luego!