Parmigiano-Reggiano, and Cannellini Bean Fritters
  • 1

    Heat a tablespoon of the oil in a large frying pan over a medium heat and add the onion.

  • 2

    Cook the onion for 6-8 minutes, stirring occasionally, or until golden at the edges, adding the garlic for the last minute. Remove from the heat and set to one side to cool.

  • 3

    Meanwhile tip the cannellini beans into a food processor and pulse for a minute so the beans start to break up and bind, but still have lots of texture.

  • 4

    Transfer the beans to a large mixing bowl and add the zest and juice of a lemon, basil, cayenne pepper, Parmigiano-Reggiano, the cooked onions and garlic and a good pinch of salt

  • 5

    and pepper. Mix everything together really well. Divide the mixture in 10 golf ball sized portions and flatten them into patties.

  • 6

    Dust each one with a little flour and set to one side.

  • 7

    Heat the remaining oil in a large frying pan over a medium heat and fry the patties for 2 ½- 3 minutes each side, until they are beautifully golden and crispy.

  • 8

    Serve immediately with lemon wedges.

  • It’s ready!

The perfect




Served with: Crémant de Bourgogne or Saint-Bris Bourgogne wine

Tasting tip

Discover the aromas of CREMANT DE BOURGOGNE