Still not ready to transition to fall eats!
In my defense, it has legit been in the 80s and 90s (mostly 90s) for the past week and a half and the thought of consuming pumpkin spice anything in that heat makes me ill. I just can’t do it, not even for recipe testing purposes.
I’m also staring right at the farmer’s market that sets up across the street from our apartment every Wednesday morning and summer produce is still out in full force. The tables are piled with zucchini, corn, tomatoes, and many varieties of plums.
We can’t let all of that bounty go to waste!
So here I am, showing up to the September 1st let’s-not-give-up-on-summer-yet party with white bean, zucchini, and harissa fritters!
If you’re wondering how these are different from bean burgers….well, they’re really not. But fritter sounds more fun.
They’re super crispy on the outside and filled with creamy white beans, loads of zucchini, a pop of harissa spice, and chives for extra herbiness.
We ate them over a simple salad of arugula, cherry tomatoes, and sourdough croutons with a balsamic vinaigrette but there are so many other ways to enjoy these!
You can go the more traditional burger route and serve them up on a bun with lettuce, tomato, and special sauce.
OR you can pile them up on an appetizer platter alongside ranch dressing or some other creamy dip at a barbecue this weekend and let your guests go to town.
Eat them for breakfast with a poached or over easy egg on top.
I’m telling you, the options are many.
Probably the most important tip I have for these is to drain your zucchini fairly well and adjust the amount of panko you add according to feel.
Too much and they’ll be a little on the dry side, too little and they’ll be excessively moist and won’t hold together at all. You’ll want to add enough so that the mixture holds together when you form it into a patty but it’s not sticking all over your hand in the process.
I divided the bean and zucchini mixture into eight pretty good sized patties, but if you’re looking to go more of the appetizer route with these, then you might want to make them smaller and more two bite-sized.
- 3 cups grated zucchini
- kosher salt
- 3 cups cooked, drained white beans
- 2 garlic cloves, grated
- ¼ cup minced chives
- 4 tbsp grated parmesan cheese
- 1 tbsp harissa
- 2 large eggs, lightly beaten
- 1.5 cups panko
- olive oil, for frying
- Spread the zucchini on a paper towel-lined baking sheet and sprinkle with salt. Allow to rest for at least 5 minutes, then squeeze out any excess moisture.
- Meanwhile, pour the white beans into a medium bowl and mash until the beans are mostly crushed. Stir in the zucchini, garlic, chives, parmesan cheese, harissa, eggs, and panko. Season to taste with salt. Divide the mixture into 8 fritters.
- Pour olive oil into a nonstick or cast-iron skillet to a depth of ¼-inch. Heat over medium-high heat until shimmering. Add half of the fritters to the skillet and cook for 3-4 minutes on each side or until golden. Transfer to a paper towel-lined plate to drain and sprinkle with more salt.
- Repeat with remaining fritters.
- Serve warm.