1 can (15 ounce) butter beans
1 cup chopped green tomatoes (2 medium)
1/2 cup polenta mix or fine cornmeal
1 tablespoon granulated brown sugar
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1/4 cup flour
1 egg, beaten
METHOD
Rinse and drain the butter beans. Mash them to a paste in a large bowl or use a food processor to process them and remove them to a large bowl. Retain. In a medium sauce pan, place the chopped green tomatoes into 1 cup of boiling water and cook for 3 minutes. Drain and retain both the tomatoes and the water. Return the cooking water to the medium sauce pan and add the polenta. Cook, stirring, until the polenta is thick and creamy, about 10 to 12 minutes. Remove from the heat.
Add the tomatoes to the mashed beans in the large bowl. Add the cooked polenta, brown sugar, 1 tablespoon olive oil, thyme and flour. Mix thoroughly and stir in the beaten egg. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Scoop up about 1/3 cup of the fritter batter and drop into the skillet. Press down with the scoop and flatten the fritter to about 3/8 inches thick. Repeat for 2 more fritters.
Cook the fritters for 4 to 5 minutes before turning them over and cooking another 4 to 5 minutes. They should be golden to dark brown - not burned. Remove to a platter covered with paper towels to drain and continue cooking fritters until all the batter has been cooked. Serve immediately. This recipe should make 7 to 8 fritters.
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