INGREDIENTS
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For the Dip
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1 cup whole milk Greek yogurt
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1 English cucumber, finely grated and drained
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1 teaspoon fresh lemon juice
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1 clove garlic, minced
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Kosher salt
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Freshly ground black pepper
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For the Fritters
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One 15-ounce can organic cannellini beans, rinsed and drained
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2 1/2 teaspoons finely chopped shallots
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1 tablespoon finely chopped Italian (flat-leaf) parsley
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2 tablespoons freshly grated Parmesan cheese
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Kosher salt
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Freshly ground black pepper
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1/3 cup all-purpose flour
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5 tablespoons extra virgin olive oil, plus extra if needed