Crispy Herbed White Bean Fritters

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 12 fritters)
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1/2 small red onion, very finely minced (about 1/4 cup)
• 2 cloves garlic, minced
• 1 large egg
• 1/2 cup fine dry breadcrumbs (or panko)
• 2 tbsp grated Parmesan cheese (optional)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme (or 1 tsp dried)
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp fine sea salt + 1/4 tsp black pepper
• Zest of 1/2 lemon + lemon wedges for serving
• 5 tbsp olive oil (2 tbsp in mix, about 3 tbsp for pan)
• 1 cup plain Greek yogurt, extra herbs, lemon juice, salt (for optional dip)

Do This

• 1. Pat beans dry very well with paper towels, then roughly smash them in a bowl, leaving some whole pieces.
• 2. Stir in onion, garlic, egg, breadcrumbs, Parmesan, herbs, mustard, spices, lemon zest, 2 tbsp olive oil, salt, and pepper to form a thick, scoopable mixture.
• 3. Divide into about 12 portions and gently flatten into 2 to 2 1/2 inch patties; chill 10 minutes if you have time.
• 4. Heat about 1 1/2 tbsp olive oil in a heavy skillet over medium heat (around 350°F / 175°C surface temp).
• 5. Pan-sear fritters in batches, 3 to 4 minutes per side, until deep golden-brown and crispy, adding more oil as needed.
• 6. For dip, stir yogurt with lemon juice, chopped herbs, salt, and pepper.
• 7. Serve fritters hot with herbed yogurt and lemon wedges; sprinkle with extra herbs and flaky salt if you like.

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Why You’ll Love This Recipe

• Crispy on the outside, creamy and tender inside, thanks to smashed white beans and pan-searing in olive oil.
• Packed with plant-based protein and fiber, yet feels like a comfort-food snack or light meal.
• Uses pantry staples and fresh herbs, so it is easy to pull together on a weeknight.
• Flexible and forgiving: great hot off the pan, at room temperature, or tucked into wraps and bowls.

Grocery List

• Produce: Red onion, garlic, fresh parsley, fresh thyme (or dried thyme), lemons.
• Dairy: Large egg, grated Parmesan cheese (optional), plain Greek yogurt (for dip).
• Pantry: Canned white beans (cannellini or great northern), fine dry breadcrumbs or panko, Dijon mustard, smoked paprika, red pepper flakes, olive oil, sea salt, black pepper.

Full Ingredients

For the Crispy Smashed White-Bean Fritters

• 2 cans (15 oz each) white beans, such as cannellini or great northern, drained and rinsed very well
• 2 tbsp extra-virgin olive oil
• 1/2 small red onion, very finely minced (about 1/4 cup)
• 2 cloves garlic, minced
• 1 large egg
• 1/2 cup fine dry breadcrumbs or panko
• 2 tbsp grated Parmesan cheese (optional, for extra savoriness)
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh thyme leaves, or 1 tsp dried thyme
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Finely grated zest of 1/2 lemon (about 1/2 tsp)

For Pan-Searing

• 3 tbsp olive oil (or as needed), divided, for frying the fritters

Optional Herbed Yogurt Dip

• 1 cup plain Greek yogurt (whole milk or 2%)
• 2 to 3 tbsp freshly squeezed lemon juice (about 1 medium lemon)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme or chives
• 1/4 tsp fine sea salt, or to taste
• Pinch of black pepper

To Serve

• Lemon wedges
• Extra chopped fresh herbs
• Flaky sea salt (optional)

Step-by-Step Instructions

Step 1: Prep the beans and aromatics

Drain and rinse the white beans thoroughly in a colander, then shake off as much water as you can. Spread the beans on a clean kitchen towel or several layers of paper towel and gently pat them dry. The drier the beans, the crisper your fritters will be.

Finely mince the red onion and garlic. Chop the parsley and thyme. Set all of these aside so they are ready to go when you mix the fritter base.

Step 2: Smash the beans

Place the dried beans in a large mixing bowl. Using a potato masher or the back of a sturdy fork, roughly smash the beans. You want a mix of textures: about two-thirds of the beans should be mashed into a chunky paste, while one-third remain partially whole. This gives the fritters a creamy interior with nice bites of bean.

Step 3: Build the fritter mixture

Add the minced onion, garlic, egg, breadcrumbs, Parmesan (if using), chopped parsley, chopped thyme, Dijon mustard, smoked paprika, red pepper flakes (if using), lemon zest, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl with the beans.

Use a spatula or your clean hands to gently combine everything until evenly mixed. The mixture should hold together easily when pressed. If it feels too wet and sticky, add 1 tbsp more breadcrumbs at a time, up to an additional 2 tbsp. If it feels very dry and crumbly, mix in 1 to 2 tsp of water or an extra drizzle of olive oil.

Taste a small pinch for seasoning (the egg is raw, so just a tiny taste) and adjust salt, pepper, or lemon zest as needed.

Step 4: Shape the fritters

Line a plate or small baking sheet with parchment paper. Using a 2-tbsp measure or a small cookie scoop, portion out the mixture into about 12 equal mounds. With lightly oiled hands, roll each mound into a ball and then gently flatten it into a 2 to 2 1/2 inch wide patty, about 1/2 inch thick.

Arrange the patties in a single layer on the lined plate or baking sheet. If the mixture sticks to your hands, lightly oil your palms with a few drops of olive oil and continue shaping.

Step 5: Chill (optional but helpful)

For fritters that are easier to handle and hold together beautifully, refrigerate the shaped patties for 10 to 15 minutes. This brief chill time allows the breadcrumbs to hydrate and the mixture to firm up.

If you are in a hurry, you can skip this step; just handle the fritters gently when transferring them to the pan.

Step 6: Pan-sear until crispy and golden

Heat a large heavy skillet (cast iron or stainless steel works best) over medium heat. Add about 1 1/2 tbsp olive oil and let it heat until shimmering, 1 to 2 minutes. The surface temperature should be around 350°F / 175°C if you are using an infrared thermometer.

Carefully place about half of the fritters into the pan, leaving space between them so they crisp rather than steam. Cook for 3 to 4 minutes on the first side, until deep golden-brown and crisp around the edges. Gently flip with a thin spatula and cook for another 3 to 4 minutes on the second side.

Transfer the cooked fritters to a paper towel–lined plate. Add another 1 1/2 tbsp olive oil to the pan and repeat with the remaining fritters. Sprinkle lightly with salt while they are still hot.

Step 7: Make the herbed yogurt and serve

While the fritters cook (or after the first batch comes out of the pan), make the dip. In a small bowl, stir together the Greek yogurt, lemon juice, chopped parsley, chopped thyme or chives, 1/4 tsp salt, and a pinch of black pepper. Taste and adjust seasoning or lemon to your liking.

Serve the crispy smashed white-bean fritters hot or warm with dollops of herbed yogurt on the side, lemon wedges for squeezing, and a shower of fresh herbs and flaky sea salt if you like. They are excellent as a hearty nibble, tucked into pita, or piled over a simple salad.

Pro Tips

• Dry the beans well: Extra moisture is the enemy of browning. Take an extra minute to pat the beans thoroughly dry before smashing for the crispiest edges.
• Do not over-mash: Leaving some beans partially whole gives the fritters more structure and a great, rustic texture.
• Preheat the pan fully: Add the fritters only once the oil is shimmering. A properly heated pan prevents sticking and gives a deep golden crust.
• Flip gently: Use a thin, wide spatula and give the fritters the full 3 to 4 minutes per side before flipping so they set and do not break apart.
• Adjust the heat as needed: If the fritters are browning too quickly before the insides heat through, turn the stove down slightly. If they are pale after 4 minutes, increase the heat a touch.

Variations

• Vegan fritters: Omit the Parmesan and replace the egg with a “flax egg” (1 tbsp ground flaxseed mixed with 2 1/2 tbsp water, rested 5 minutes). Use a dairy-free yogurt for the dip or serve with hummus instead.
• Extra-herby and green: Add 1/4 cup finely chopped baby spinach or kale and an extra tablespoon of parsley to the mixture for a greener, more herb-forward fritter.
• Spicy smoky version: Increase smoked paprika to 1 tsp and red pepper flakes to 1/2 tsp. Serve with a smoky yogurt dip by adding a pinch of smoked paprika and a drizzle of hot sauce to the yogurt.

Storage & Make-Ahead

Cool leftover fritters completely on a wire rack before storing. Refrigerate in an airtight container, layered between parchment paper, for up to 4 days. Reheat in a 375°F (190°C) oven or toaster oven for 8 to 10 minutes, flipping once, until hot and crisp again. You can also re-crisp them in a lightly oiled skillet over medium heat for 2 to 3 minutes per side.

For longer storage, freeze cooked fritters on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) for 12 to 15 minutes. The herbed yogurt dip keeps in the refrigerator for 3 to 4 days; stir before serving.

Nutrition (per serving)

Approximate values for 1 serving (about 3 fritters) with a generous spoonful of herbed yogurt:

Calories: 300; Protein: 12 g; Carbohydrates: 34 g; Dietary Fiber: 8 g; Total Fat: 12 g; Saturated Fat: 3 g; Sodium: 480 mg. These values are estimates and will vary based on exact brands and portion sizes.