Aioli sauce, honey mustard sauce or sweet ginger chili sauce….any meal served with a dipping sauce (save for the fiery variety) tantalizes my taste buds😝. Since I have fritter fervor lately I thought I’d try my hand at making some white bean fritters served with a side of creamy mayo-based dipping sauce. This recipe for White Bean Fritters with Creamy Mayo is one you’ll want to put on your radar.
Three reasons why you should give this recipe a try:
- 1/These fritters are crispy on the outside, and soft and creamy on the inside.
- 2/With a little planning ahead (pre-soaking your beans) this recipe is quick and easy to prepare!
- 3/Versatile. These fritters work as an appetizer, side dish or a main depending on your needs!
How I’d describe this dish if I didn’t have my photographer extraordinaire husband snapping glamour shots of it:
Pan-fried fritters filled with a blend of creamy white beans, fresh parsley and savoury parmesan cheese with subtle notes of sweet pine and citrus (thanks to the dried marjoram). Served with a light, creamy dipping sauce made with vegan mayonnaise, parsley, fresh lemon juice and Himalayan pink salt.
Does the type of white bean I use really matter?
White bean is a generic name for various varieties including white kidney beans, fazolia beans, cannellini beans and Great Northern beans. As a whole, white beans have a delicate flavour and are relatively small in size which make them ideal for use in soups, stews and casseroles. I made this recipe using both cannellini beans and great northern beans and while the latter have a slightly grainier texture they were equally delicious.
Inquiring minds want to know:
*Marjoram is a culinary herb from the mint family and belongs to the same family as oregano.
*Marjoram has antioxidant and anti-inflammatory properties.
*Best described as oregano’s “calmer, sweeter” twin, marjoram’s flavour is more refined than oregano. Its flavour is lighter (less earthy) with stronger floral notes…
Other bean-centric meal ideas that you may want to try:
Note: This recipe was made using a Thermomix appliance; however, it can easily be adapted using similar food prep tools (e.g. multi-function processor, immersion blender etc).
- 1/Cook 2 cups dry white beans
- 2/Prepare one batch of our savoury parmesan cheese
- 3/Prepare coating in a shallow mixing bowl; set aside
- 1/2 cup all-purpose flour
- 1/4 cup organic cornstarch
- 1 small onion, halved (45g)
- Fresh parsley (10g)
- 5 cups cooked white beans (810g)
- 1 tsp Himalayan pink salt (<5g)
- 1 tsp dried marjoram (<5g)
- 2/3 cup savoury parmesan cheese (75g)
- 2 tsp lemon juice (10g)
- Pinch of Himalayan pink salt (<5g)
- Olive oil (for pan frying)
Dipping Sauce (Customize the quantity of each ingredient to your liking)
- Vegan mayonnaise
- Lemon juice, fresh
- Himalayan pink salt
- Dried parsley
- 1/Add onion, garlic and basil leaves to your Thermomix mixing bowl. Chop 5 sec/Speed 7. Using a spatula, scrape down the sides of the mixing bowl.
- 2/Add 25g olive oil and a pinch of salt to the TM bowl. Sauté 3 min/120C/Speed 1. Once again, scrape down the sides of the mixing bowl.
- 3/Add cooked beans, salt and dried marjoram to the TM bowl. Blend using the Turbo setting (1.0 seconds x 2 times). Transfer the bean mixture from the Thermomix mixing bowl to a large prep bowl.
- 4/Add parmesan cheese, lemon juice and salt to the mixing bowl. Stir to combine.
- 5/Form the bean mixture into patties (approx. 12-15 medium-size patties); toss each patty in the reserved cornstarch-flour mixture (remove any excess).
- 6/Drizzle just enough olive oil in a skillet to cover. Add the cornstarch-flour coated bean patties to the skillet once it reaches medium-high heat. Pan fry until golden brown on both sides.
- 7/Whisk together mayonnaise, lemon juice, salt and dried parsley until well combined. Serve fritters with dipping sauce.
*As a general guideline 1 cup dry beans will yield 3 cups cooked beans