Zucchini and White Bean Cutlets

Ingredients:

• 2 zucchinis
• 1 carrot
• 3/4 cup canned cannellini beans, rinsed
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest + lemon wedges for serving
• Cornmeal for dusting
• 0.5 cups vegetable oil

Preparation:

1. Grate the zucchini and carrots coarsely into a colander set over a bowl. Season with salt and let sit for 15 minutes.
2. Squeeze excess liquid from the vegetables. Place the beans in a medium bowl and mash with a fork. Add the zucchini mixture, parsley, lemon zest, a pinch of salt, and some freshly ground black pepper.
3. Form 12 patties, each 5 cm in diameter. Place cornmeal in a shallow dish and coat the patties in it.
4. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the patties, a few at a time, adding up to 1/4 cup more oil as needed, until crispy on both sides, about 2 minutes per side.
5. Transfer to a paper towel-lined plate and season with salt. Serve with lemon wedges.