zucchini-white bean {bacon} fritters.

Fritters … what exactly are they?

They’re kinda like little vegetable pancakes – well, unless we’re talking apple fritters, or something in that universe. And by that, I mean a universe of sweetness … a lovely thought, indeed!

Also – they rhyme with critters. Way cute!

When I first thought about fritters for this week’s recipe for The Food Matters Project, I thought about something a bit more round. I thought about dropping round little balls of something into hot oil, and deep-frying them. That’s what Mark Bittman’s recipe (get it here, on Lena’s blog) for Braised Chickpea Fritters and Vegetables calls for, before these so-called balls get braised in a vat of saucy veggie-filled tomato goodness.

I like this idea very much, but after my recent fried chicken escapades, I wasn’t feeling the whole let’s-fill-a-pot-of-oil-and-drop-things-into-it type of a thing.

My next thought went to this recipe from Gourmet that I’ve been hoarding for … um, years.

Yes, I’m a recipe hoarder. Is there a show for this? If there isn’t, there should be. I bet we could find a lot of freaks like me talent to be on it.

It was the idea of bacon + zucchini + basil aioli that set my heart a flutter. Doesn’t that sound just magical? I was also experiencing an obsession with making something with zucchini, so I knew this was so the perfect time to make it happen.

I invited white beans to the party, another ingredient which many of you know I’m obsessive-compulsive about, and let me just say – it was quite the party! Pan-frying makes them slightly healthier, and the basil aioli is a MUST. Just ask Daniel, the tortured soul I sent back to the store to buy basil once I learned that buggies had eaten my plant outside (grrr…) – he resisted for about a half a second, but of course being the most wonderful, bestest man/lover/friend on the planet that he is, he went. And once he tried these little cakes with their special bright green dressing, he agreed that I sent him out for good reason.

Zucchini-White Bean {Bacon} Fritters

Bean fritters, meet zucchini fritters. Get to know each other. Hang out with some bacon, fresh chives, and lemon for a while. Roll around in some hot olive oil and bacon fat until you get nice and crispy. Enjoy!

• 2 medium zucchini
• 1/2 large red onion
• 1 teaspoon kosher salt
• 1/4 pound bacon, finely chopped
• 1 15-ounce can white beans
• 1 large egg, beaten
• Zest of 1 lemon {preferably organic}
• 2 tablespoons snipped chives, plus additional for garnish
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup whole wheat flour {I use white whole wheat}
• 1/2 teaspoon baking powder
• 1/4 cup extra-virgin olive oil, plus more if needed

Grate the zucchini and onion in a food processor (or you can go old-school and use a box grater). Transfer to a colander and stir in the salt. Allow to sit for 15 minutes, so that the salt can draw moisture from the zucchini. Using paper towels or a cheesecloth, grab handfuls of the mixture and squeeze the water out.

Meanwhile, cook bacon in a large skillet until crisp, about 7 – 9 minutes. Remove with a slotted spatula to a paper towel-lined surface to drain. Remove the skillet from the heat – but don’t get rid of that bacon fat!

Preheat the oven to 200 degrees. In a large bowl, mash beans using a potato masher. Add zucchini-onion mixture, egg, lemon zest, chives, pepper, and bacon; mix until combined. Stir in the flour and the baking powder.

Add 2 tablespoons of olive oil to the bacon fat and heat over medium heat until shimmering. Drop patties about the size of a wooden spoon into the oil, being sure not to overcrowd the pan (I made 2 batches, fitting 6 in each batch – but this will depend on how big you make your fritters as well as the size of your pan). Cook for about 3 minutes on each side, until golden brown and crisp, adding more oil as necessary.

Keep fritters warm in the oven on an oven-proof plate (or a parchment-lined baking sheet if you don’t have one) until you’re finished cooking the second batch. Garnish with snipped chives.

Makes about 12 fritters. Eat them as a snack, a side, a starter, or even a little meal.

Healthier Basil Aioli

I included some measurements for you, but they’re really unnecessary. Use as much basil as you want or have, and a similar ratio of Greek yogurt to mayo, and you’ll be golden. Same goes for the garlic – start with one, give it a taste, and go from there. I like a lot of garlic – but it has a bite when it’s raw, so try it for yourself. This amount will make more than you’ll need for the fritters, which I like – because I want to put it on pretty much everything.

• 1/2 cup packed basil leaves
• 1/2 cup lighter mayo {I like olive oil or Vegenaise}
• 1/2 cup fat-free Greek yogurt
• 1 – 2 large cloves garlic, pressed
• Juice of half a lemon
• 1/4 teaspoon kosher salt

Combine all ingredients in a mini food processor {or Magic Bullet} and let it do werk! Serve on chicken, fish, fries, sandwiches, vegetables … anything!