This dish of small white bean fritters comes from Aleppo, Syria. It is very easy to prepare (once the beans are cooked, or canned), light, and served with a salsa I improvised. The neat thing here is once can vary the spices or herbs; just about anything goes with these white beans. The recipe called for osfoor, a spice resembling saffron in looks (not in taste), commonly available in Middle-Eastern stores. I did not have osfoor, nor saffron, and used cumin instead.
These fritters can be shaped one day ahead and pan-fried right before serving.
INGREDIENTS: 6 to 8 servings
- 1 lb white Northern beans, soaked overnight, drained, cooked in plenty of water till tender OR canned (2 cans)
- 6 large eggs
- 1/2 cup scallions chopped fine
- 1/2 cup parsley or some other herb, chopped fine
- 1/2 teaspoon white pepper
- 1 teaspoon osfoor or cumin or allspice or whatever spice you like
- salt, to taste
- 1/4 cup flour
- 1 cup breadcrumbs (dry)
- 2 cups oil, for pan-frying (more or less)
1. Cook the beans in plenty of water till tender (or use cans, rinsed and drained); drain and rinse in a large bowl. Add all the other ingredients (save two eggs for the batter) and mix in batches in a processor. Shape into patties and dip in flour, then eggs (whipped first with a fork), then breadcrumbs.
2. Heat the oil and pan-fry on both sides for a few minutes. Serve warm or at room temperature with a salad or salsa.
Salah is picking a wild mushroom. He found a huge one yesterday. Photo coming up once I figure out how to download it from Instagram onto my Mac! 🙂
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