I wanted something to go with my Asiago Tomato Basil Soup for dinner the other night so I made these to go with them. I don't know what to say other than you can't go wrong with anything that has sun dried tomatoes and basil in it! I left the beans whole but if you're trying to disguise them for the kids (or even adults who don't like to try new things), simply mash them up instead. These even made a great snack for lunch the next day.
1-15oz. Can Cannellini Beans, rinsed and drained
1 Clove Garlic
1/2 c. Sun Dried Tomatoes, not packed in oil, chopped
2 tbsp. Fresh Basil, chopped
2 Egg Whites
1 tsp. Baking Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/2 c. All-Purpose Flour
2 tbsp. Canola Oil, for frying
Mix all ingredients together in a bowl until mixed well. Heat a large non-stick frying pan and add oil. Using a kitchen soupspoon, form eight fritters and slowly drop them into the oil, flattening them out slightly. Cook approximately 1-2 minutes per side, remove and drain on paper towels to remove any excess oil. Makes 8 fritters.
Points+=3 per fritter
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