Cannellini bean fritters with roasted poblano yogurt
I wanted to take beans beyond the broth and show their versatility with these Cannellini fritters. As a self-proclaimed texture fanatic, there’s nothing more satisfying than crispy, fried food and a flavorful dipping sauce. A quick roll in panko breadcrumbs gives these fritters the best of both worlds – tender insides with crisp exteriors. Pantry-staple spices and fresh cilantro round them out and match perfectly with the yogurt sauce. Roasted poblanos are a nod to my recent move to Arizona, where Southwestern ingredients have become an integral part of my weekly grocery haul. Serve these fritters as a shareable app or as a protein-packed salad topper.
– Jackie Young (@cookwithjackie)
- ½ lb dried Primary Beans Cannellini beans
- ½ cup packed cilantro
- 3 cloves garlic
- ¾ tsp cumin
- ¾ tsp coriander
- Zest of ½ lime
- 2 tsp salt
- 1 tsp pepper
- 1 egg
- 3 tbsp cornstarch
- ½ cup panko bread crumbs
- ¼ cup neutral oil, plus more as needed
- 1 cup Greek yogurt
- 2 poblano peppers
- 1 tbsp olive oil
- Juice of ½ lime
- A handful of cilantro sprigs
- Salt and pepper to taste
Prepare the beans: Cook beans according to the Primary Beans cooking guide in the cooking vessel of your choice. When your beans are done cooking, drain and allow to cool.
Roast the peppers: Set peppers on a foil-lined baking sheet and place in the oven with the broiler on high. Turn occasionally to ensure all sides of pepper are blistered, about 10 minutes. Transfer peppers to heatproof bowl and tightly cover in plastic wrap. Allow to steam until peppers are cool enough to handle, about 15 minutes. Peel and deseed, and set aside.
Make the fritters: Add fritter ingredients to the food processor except for panko breadcrumbs and neutral oil. Pulse until combined, but still coarse enough to see bits of cilantro. Place panko breadcrumbs on a plate or shallow bowl. Using a #40 cookie scoop or a 1-½ tbsp measure, scoop bean mixture into balls and roll in panko breadcrumbs, and gently press into ½ inch thick patties. Place on a large plate or cookie sheet and chill in the refrigerator for 25 minutes.
Cook the fritters: In a large cast iron skillet, heat neutral oil over medium high. Once hot, drop fritters in oil, being sure not to overcrowd the pan. Cook for 5 minutes on one side, then flip and cook for another 3 minutes until panko breadcrumbs are golden and crispy. Place cooked fritters on paper towels or cooling rack. Repeat until all fritters are cooked.
Prepare the yogurt sauce: Add Greek yogurt, roasted poblanos, olive oil, lime juice, and a few sprigs of cilantro to an immersion blender. Blend until homogeneous. If desired, add water 1 tsp at a time to make thinner. Season liberally with salt and pepper to taste.
To serve: Arrange fritters on serving platter with dipping sauce. Slice remaining half lime into wedges and serve alongside fritters with additional cilantro.
**Poblanos can be roasted up to 2 days in advance. Place in airtight container and refrigerate until ready.
*Leftover fritters reheat beautifully in the air fryer.