January, it’s been fun!
While I haven’t done all that much baking or cooking, I have been enjoying the lovely bean (thanks to my Flavour of the Month) and generally enjoying the first month of 2008. But January, it’s time for us to part ways.
Before you go, I wanted to send you off with one last tasty treat from Judith Barrett’s Fagioli: The Bean Cuisine of Italy. These little gems are called White Bean and Onion Fritters.
Until we meet again, January …
White Bean and Onion Fritters
From Fagioli: The Bean Cuisine of Italy by Judith Barrett.
Note: Depending on the size of your bean patties, you should get anywhere from 8 to 16 fritters.
1 cup dried cannellini beans (soaked overnight)
3 tbsp. olive oil, plus more for frying
1 small onion, finely chopped
salt and pepper
3/4 cup all-purpose flour
Place the beans in a large pot and cover with 6 cups of cold water. Bring to a boil, then reduce heat and simmer beans uncovered for about an hour. The beans should be tender.
Drain the beans and place them in the bowl of a food processor. Process until the beans are broken down and you have a puree. Place the puree in a large bowl.
Heat the olive oil in a skillet and then add the onion. Saute until the onion is soft, about 5 minutes or so. Remove the onions from the heat and add to the puree. Season with salt and pepper. Add 2 tablespoons of the all-purpose flour to the mixture. Stir everything together until you have a smooth mixture.
In the same skillet, add enough olive oil to cover the bottom of the pan. Sprinkle some flour on your hands and begin forming the puree into balls the size of golf balls. Don’t worry if it’s sticky.
Place the balls of puree in the flour and lightly coat them, all the while pressing down to form a patty (about half an inch thick).
Heat the olive oil and when hot, begin adding the patties. Cook them for about 5 minutes on each side. Resist the temptation to move them constantly as they fry. After each batch, you will have to add some more olive oil to the pan.
Once cooked, place the fritters on a paper towel-lined plate to absorb any excess oil. Sprinkle with a bit more salt and serve warm.