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White Bean and Zucchini Fritters over Spring Salad
with radishes / cucumbers / rye croutons

Active: 45 Total: 45

Packed with crisp, fresh ingredients and topped with savory bean fritters and creamy Thousand Island Dressing, these salads are perfect for celebrating warmer weather. Most of this salad remains the same as when it was last featured in 2019, but we've updated the fritters based on reader reviews. They now use a more hearty white bean and zucchini filling. 



Thousand Island Dressing:
  • Garlic - 1 clove , chopped
  • Mayonnaise - 1/3 cup
  • Ketchup - 1 1/2 Tbsp
  • Sweet pickle relish - 2 tsp
  • Lemon juice - 1/2 tsp
  • Paprika - 1/4 tsp
Spring Salad with Radishes and Cucumbers:
  • Bread, rye - 4 slices , cubed (sub any sandwich bread)
  • Radishes - 8 , halved and sliced (sub snap peas or snow peas, thinly sliced)
  • Cucumbers - 8 oz , halved and sliced
  • Lettuce, butter - 8 oz , torn (sub romaine)
  • Peas, frozen - 1 cup
  • Butter - 2 Tbsp
White Bean and Zucchini Fritters:
  • Zucchini - 6 oz , grated
  • Beans, any white (14 oz / 397 g) - 2 cans , drained and rinsed
  • Capers - 2 Tbsp , drained and chopped
  • Mustard, Dijon - 2 tsp
  • Coriander, ground - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Eggs - 1
  • Panko breadcrumbs - 1/4 cup
  • Flour, all-purpose - 2 Tbsp
  • Oil, cooking - 2 Tbsp


  1. Make dressing - (Skip if dressing was made ahead for Monday.) Chop garlic. Combine garlic, mayonnaise, ketchup, pickle relish, lemon juice, and paprika. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Bread - Cube bread. (Can be done up to 2 days ahead)

  3. Grate zucchini - Grate zucchini with a box grater. Use paper towels or a clean dish towel to squeeze as much excess moisture out of the grated zucchini as possible. (Can be done up to 3 days ahead)

  4. Beans / Capers - Drain and rinse beans. Drain and chop capers. (Can be done up to 3 days ahead)

  5. Make fritters - Place beans in a bowl and mash with a potato masher, pastry blender, or fork (it’s okay if some larger pieces of beans remain). Add grated zucchini, capers, mustard, ground coriander, salt, black pepper, eggs, panko, and flour. Stir everything together until evenly combined. Form into 3/4” / 2 cm thick patties (1 patty / serving). (Note: The mixture should be fairly sticky, but if it’s too sticky to work with, add some more flour a spoonful at a time.) (Can be done up to 3 days ahead)

  6. Radishes / Cucumbers / Lettuce - Prep as directed.

  7. Peas - Defrost peas in the microwave or by running them under warm water.

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  1. Heat a large skillet or non-stick pan over medium heat. Add butter and then bread cubes to melted butter. Cook, flipping the bread every few minutes with a spatula, until crisp, 5 to 6 minutes. Season with some salt and pepper. Set croutons aside.

  2. Return pan to medium heat and add oil. Add fritters to heated oil. Sear on each side until golden brown and cooked all the way through, ~5 minutes per side.

  3. If the dressing was made ahead, give it a stir. If it is too thick to easily pour, you can thin it out with some water. 

  4. Assemble salads by creating a bed of lettuce. Top with radishes, cucumbers, peas, and croutons. Top each salad with a white bean and zucchini fritter. Finish with dressing at the table. Enjoy!



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