Love this because it is sooo different! What’s a good go-with? Do you dip them?

You know I made a Nigerian dish like this called Akra with black eyed peas for New Years. We soak and grind the beans. Actually no pre cooking. Then we add peppers,spices,dried shrimp, onions, etc and fry them up. Its amazing how vastly diffrent cultures have simalarities with their cusine,

These sound really delicious. Are they just pan fried, or is it more like deep fried? And I, too, am curious about what to serve them with.

these look really delicious!

Bean fritters? Another way for me to enjoy them! They look great.

Love the fritters — I will mention it in my friday food blog round-up. Thanks for a great recipe!

I love this idea! I make a white bean dip to spread on bread that is very similar. Frying it into a fritter is genius! I think you could use canned beans too, couldn’t you? I cannot find dried cannellinis here.

Those sound surprisingly easy to make, sound amazing, look amazing, and probably taste amazing.

That sounds like a good starter for the next time I have company…

Can you believe? Already February?? Crazy crazy!

Lovely fritters, and happy February to you. Of course, it will be even faster.

Oh I love learning new fritter recipes!! Thanks!

What a wonderful way to prepare beans! I think my vegetarian granddaughter would love these.

My family would love these! They look delicious.

What wonderful fritters! I love beans so much… With some beetroot salad or some coleslaw, they would taste great!

Cheers,

Rosa

They look lovely!!

mmm…this is how i like my veggies…fried!

Thanks for highlighting the versatility of beans - one of the most economical and versatile foods a home cook can add to his or her repertoire!

I think these would be great served as an entree with a tomoatoey sauce. Gawd! I’m so hungry right now just thinking about it!

All of your food looks so yummy! Just wanted to tell you I mentioned you on my blog as one of my favorite blogs to read!

these look delicious. do you think it would be a sin to use canned cannellini beans and start from the processor step? i have a thing against waiting and a can of beans in the cabinet screaming for use

I would never have thought to make fritters from beans. They look good. Nice and golden brown and crispy on the outside.

Oh, my! These are so on my list of things to make. They look unbelievable. Bravo!

i *love* this - crispy and comforting.

i was actually thinking of making a canellini spread with banga cauda blended into it this weekend, and now i’m thinking some of it needs to turn into fritters. what a great supper with a simple salad!

Us vs. Food

I must try to make it …sounds delicious .Easy and quick is my size

Oh Ivonne. I just love you and your bloggy ways.

As a fan of all things frittered, I’m wondering if I can make the case that these are allowed in my new health regimen…

What a tasty recipe!

These have been bookmarked for the future. They look so creamy and delicious inside witrh that crispy coating on the outside…mmmmmm.

This is so going to be made next week with my mom! Just mouth watering, finger licking good!

Anything with white beans - and especially these! Wow, they look good!
Must go fix dinner, just tried to eat computer screen…

Ivonne ~ I also have this book, yet I have never noticed this recipe. Isn’t it funny how fresh eyes can make you see something you’ve often stared at and not yet seen? I’m surprised that no rosemary is used in this dish…Rosemary and white beans go together so well. Do you think other beans and legumes, like chickpeas, could be substituted for the white beans? A great recipe, and your result is mouth-watering, as always. Oh…goodbye January…I’m now almost 30-years-old + one month…….

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