BLACK BEAN FRITTERS
We made these at our "Fish ID" class at Culinary Communion, served alongside the Chiptole Chile Glazed Salmon, and clams, mussels, and other wonderful foods. The fritters were my favorite recipe of the evening! :) Posted with permission.
Provided by Julesong
Categories Black Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the bell peppers, zucchini, and black beans.
- In another bowl, combine the flour, corn meal, baking powder, and brown sugar, and mix well.
- Add the dry ingredients to the vegetables in the large bowl, and fold until well coated (careful not to crush the black beans).
- Add the buttermilk, eggs, salt, and pepper, and stir together until the batter forms - it should resemble very thick pancake batter; if the batter is too thick, you can add buttermilk then an egg until the correct consistency is achieved.
- In a large deep pan or deep fryer, heat the oil to 350 degrees F and drop a spoonful of batter into the hot oil; fry until golden brown then remove, drain, let cool a bit and then taste it to see if the seasonings are to your liking - adjust seasoning if necessary.
- Drop completed batter by large spoonfuls into the hot oil and fry fritters until golden brown, about 3 minutes on each side, and they're slightly puffed and cooked through.
- Drain well, serve, and enjoy!
- These go well with a nice green chile sauce and/or sour cream.
- I've also eaten these quite happily for breakfast!
- Note: black soybeans can be used in place of the regular black beans, too. Also, please be advised that these are a *fried* food, and therefore need to be drained well! As with all fried foods, the different oils used for frying can change the outcome. I personally use peanut oil because it has a higher temperature point. Draindraindrain (and perhaps dab with paper towels) if you don't want your fritters to get greasy - if drained properly, they'll be perfect. :).
- These fritters come highly recommended by family, friends, and the professional chef who created them. :).
EASY BLACK BEAN FRITTERS
This recipe is a black bean patty that can stand on its own - not a "burger" type recipe. I pan fry them, but I have a friend that is a die-hard deep fryer, and she prefers them that way.
Provided by KatieBlank
Categories Black Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain beans.
- In a separate bowl, mix all dry ingredients. Stir in egg white, and add milk slowly until a sticky, spreadable paste forms. NOT runny, but not a solid blob.
- Add beans, and mix well. I do not mash ALL of the beans. The texture of a few whole beans is nice. However, I do stir the mixture vigorously to break up and mash about 1/3 of the beans.
- Add cheese and stir. If the mixture seems too dry, add milk.
- Form into patties of the desired size, and pan fry for a couple of minutes on each side.
- Serve with sour cream, cheese, salsa, guacamole, etc.
- Yummy!
Nutrition Facts : Calories 497.2, Fat 32.3, SaturatedFat 6.2, Cholesterol 10.6, Sodium 301.8, Carbohydrate 40.3, Fiber 8.9, Sugar 0.5, Protein 13.5
PLANTAIN AND BLACK BEAN FRITTERS
Provided by Food Network
Categories appetizer
Time P2DT15m
Yield 6 to 8 appetizer portions
Number Of Ingredients 8
Steps:
- Drain the bean liquid and rinse. Heat a small saucepan with enough oil to coat the bottom of the pan, over medium heat. Add the onions and garlic and cook until translucent, about 4 minutes. Add the beans, a dash of oregano (if using) and water to cover 2 inches above the beans. Bring to boil over high heat, reduce the heat to low, and cook partly covered, until tender. Keep water in reserve to replenish the cooking liquid as necessary so the beans are always covered by at least 1-inch. The beans should be cooked until tender, about 1 hour. Drain excess liquid. Place the beans in a bowl and mash until pureed. Season with salt and black pepper and keep at room temperature.
- To assemble the plate: Heat a saute pan over medium-high heat. Add enough oil to cover the bottom of the pan. Place the fritters in the hot oil and cook until golden brown on each side. Reduce to low flame and continue to cook until the fritter is hot throughout. Serve immediately, with a dollop of sour cream and cured red onions.
- Plantain Dough: Rinse the plantains with the skins on. Place the plantains in a sauce pan and cover with hot water. Place the saucepan over high heat and cook until the skins of the plantain start to open. Drain the liquid and lay the plantains to cool. Peel the plaintains while the plantains are still warm, mash in a bowl to form a dough. If the dough is too wet add bread crumbs until workable. Divide the dough into 8 balls. Using a clean flat surface, flatten the balls into round circles 1-inch thick. Spoon 1/4 teaspoon of the black bean mixture in the center of the plantain. Fold the edges of the plantain over the center of the plantain to close the bean mixture inside. If you can't cover all the bean mix, take a piece of plantain mash and place over the beans, while forming into a 1-inch thick round circle.
- Cured Red Onions: Place the sliced red onions in a small shallow container. Pour the lime juice over the onions, and season with salt. Mix well to combine the flavors. Cover and let sit in the refrigerator for 2 to 3 days.
BLACK BEAN TACO FRITTERS WITH SPICY MAYO
Provided by Robert Irvine : Food Network
Time 1h
Yield 35 to 40 fritters
Number Of Ingredients 20
Steps:
- For the fritters: In heavy bottomed pan over medium-high heat, heat the oil and cook the bacon, onions, and celery until golden brown, and stir throughout the cooking with a wooden spoon.
- Turn the heat to low and slowly stir in the thyme, garlic, and lemon juice. Continue to cook for 2 minutes. Remove from the heat and let cool. Add half the beans and smash with a masher or fork until semi-smooth.
- Transfer the mixture to a large bowl. Stir in the remaining beans and blend well with a spoon. Stir in the parsley, baking powder, flour, egg, cheese, and some salt and pepper. The mixture should be moist to the touch, not watery. You can add more flour if the mixture looks runny, just stir in a little bit at a time until it thickens. Place the fritter mixture in the refrigerator to chill.
- Pour the oil into a cast iron skillet or deep saute pan, filling the pan 1/4-inch up the sides. Bring the oil to 350 degrees F (use an oil thermometer).
- For the topping, stir a few shakes of hot sauce into the mayonnaise. Taste it. You want some heat, but not too spicy.
- In a bowl, whisk together the cornmeal and flour. Remove the batter from the fridge.
- Spoon 1 tablespoon of the batter into the cornmeal-flour mixture and roll it around to coat. Carefully drop into the hot oil. Cook until golden brown on all sides, about 3 minutes per side. Turn the fritters as you're cooking them to cover them carefully with oil. Cook a few fritters at a time but don't crowd the pan.
- Remove the cooked fritters to paper towels to drain. Serve them hot with a bit of spicy mayo on top. Garnish with chopped chives.
CHEDDAR AND BLACK BEAN FRITTERS
Steps:
- In a bowl whisk together well the cornmeal, the flour,the baking powder, the cayenne, the salt, and the cumin, whisk in the milk and the yolk, and stir in the Cheddar and the beans. In another bowl beat the whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly. Heat 1/8 inch of the oil in a well-seasoned cast-iron or non-stick skillet over moderately high heat until it is hot but not smoking. Working in batches, drop heaping tablespoons of the batter into the skillet, spreading them slightly, fry the fritters for 1 minute on each side, or until they are golden brown, and let them drain on paper towels. Serve the fritters with the sour cream and the tomato salsa.
BLACK BEAN, CORN, AND CHEDDAR FRITTERS
Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though!
Provided by Lizzymommy
Categories Lunch/Snacks
Time 40m
Yield 15 fritters
Number Of Ingredients 17
Steps:
- Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
- Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
- Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
- In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
- Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).
- Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
- Serve immediately with sour cream and salsa on the side.
Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 2.1, Cholesterol 20.9, Sodium 151.7, Carbohydrate 11.5, Fiber 1.8, Sugar 0.9, Protein 4.9
YUCCA BLACK BEAN FRITTERS / CRUNCH PATTIES
I had a plain yucca dish (it had onions that I picked off, but was just yucca and butter; or it might've been corn oil) at a restaurant and took the leftovers home...they got a new life as Latin-inspired fritters with a can of black beans. I threw this together at the last minute to use up the leftovers before they went bad. Next time I make this (with fresh yucca too) I want to add some chopped garlic, I did this a second time with Recipe #389616 because the first batch was pretty bland. Makes about 15-20 yo-yo sized fritters.
Provided by the80srule
Categories Lunch/Snacks
Time 35m
Yield 15 fritters, 15 serving(s)
Number Of Ingredients 7
Steps:
- Peel and wash the yucca. Cut into pieces.
- Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.).
- Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.
- Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
- Add the spices, and butter or oil and pulse again until melded.
- If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.
- With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.
- Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.).
- Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
- Fry the patties in the oil, about 2-3 minutes on each side.
- Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.
Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.3, Cholesterol 4.1, Sodium 52.1, Carbohydrate 14, Fiber 2.2, Sugar 0.3, Protein 2.5
CORN FRITTERS WITH BLACK BEAN SALAD
Make and share this Corn Fritters With Black Bean Salad recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 teaspoons salt - toss well.
- In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 teaspoons salt until well mixed.
- In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful; oil will splatter. Transfer to cookie sheet in 225 degree F. oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top.
Nutrition Facts : Calories 887, Fat 55.2, SaturatedFat 8.1, Cholesterol 93, Sodium 65.8, Carbohydrate 82.9, Fiber 21, Sugar 10, Protein 24.6
SWEETCORN FRITTERS WITH EGGS & BLACK BEAN SALSA
Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings - save half for another day if you're following our Healthy Diet Plan
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.
- Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.
- Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.
- Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you're following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.
Nutrition Facts : Calories 437 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
More about "black bean fritters recipes"
VEGAN BLACK BEAN FRITTERS RECIPE - FOODACIOUSLY
From foodaciously.com
5/5 (1)Total Time 35 minsCategory Starters & NibblesCalories 136 per serving
- In a food processor, blitz onions, black beans, peppers, and coriander until you have a chunky mixture.
- In a mixing bowl, combine the bean dough with oat flour, flaxseeds, water, garlic powder, paprika, chilli powder, and oregano into a creamy batter.
- To make a fritter, pour a spoonful of batter over a baking tray brushed with oil, and press down to give it a flat pancake-like shape.
- Bake the bean fritters for 20 minutes at 235°C (455°F), then flip them and grill them for 5 minutes until crisp.
BLACK BEAN FRITTERS - I HEART VEGETABLES
From iheartvegetables.com
Reviews 39Category Main DishCuisine AmericanTotal Time 20 mins
BLACK BEAN FRITTERS | MRFOOD.COM
From mrfood.com
4/5 (4)Estimated Reading Time 2 minsCategory Appetizers
CRISPY BLACK BEAN FRITTERS | RECIPES FROM A MONASTERY KITCHEN
From monasterykitchen.org
VEGAN BLACK BEAN & CORN FRITTERS - VEGAN FOOD & LIVING
From veganfoodandliving.com
COWBOY BEAN FRITTERS | MRFOOD.COM
From mrfood.com
FIVE INGREDIENT BLACK BEAN CROQUETTES - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
RECIPES - THE $5 FOODIE
From thefivedollarfoodie.com
BLACK BEAN FRITTERS – S&W BEANS
From swbeans.com
BLACK BEAN FRITTERS | RECIPE | FRITTERS, FOOD, RECIPES
From pinterest.com
AKARA RECIPE – BLACK BEAN FRITTERS - GREAT BRITISH CHEFS
From greatbritishchefs.com
BLACK BEAN FRITTERS | KUNER'S FOODS RECIPES
From kunersfoods.com
BEAN FRITTERS - EAT YOURSELF GREEK
From eatyourselfgreek.com
BLACK BEAN FRITTERS {BABY-LED WEANING} | SHUANGY'S KITCHEN SINK
From shuangyskitchensink.com
BLACK BEAN FRITTERS | EASY VEGETARIAN RECIPES | EASY VEGETARIAN …
From easyvegetarianrecipes.org
HOW TO MAKE AKARA - AFRICAN BEAN FRITTERS RECIPE
From cheflolaskitchen.com
SPICY BEETROOT & BLACK BEAN FRITTERS TWO WAYS - SCRUMMY LANE
From scrummylane.com
HOW TO MAKE BLACK BEAN FRITTERS - HEALTHYFOODJOY.COM
From healthyfoodjoy.com
ALMOND BUTTER BLACK BEAN CHILI & PLANTAIN FRITTERS
From cookingforpeanuts.com
CORN FRITTERS WITH BLACK BEAN SALAD RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
PINTO BEAN FRITTERS - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
SWEET CORN & BLACK BEAN FRITTERS - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
BLACK BEAN, CORN & CHICKPEA FRITTERS WITH LIME TOMATO SALSA, …
From stuckinthekitchen.com
BLACK BEAN FRITTERS WITH SWEET & SPICY CORN SALSA
From dishingupthedirt.com
BLACK BEAN GOAT CHEESE FRITTERS - A COMFY KITCHEN
From acomfykitchen.com
TAHINI BLACK BEANS FRITTERS - KIIPFIT.COM
From kiipfit.com
MEXICAN STYLE BLACK BEAN CORN FRITTERS - BASILMOMMA
From basilmomma.com
BLACK BEAN FRITTER FUN RECIPE | HELLOFRESH
From hellofresh.com
THESE WHITE BEAN FRITTERS ARE A CRISPY, CREAMY DELIGHT - HUFFPOST
From huffpost.com
AKARA (WEST AFRICAN BEAN FRITTERS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
MILD BLACK BEAN FRITTERS | RECIPE | KITCHEN STORIES
From kitchenstories.com
VEGAN BLACK BEAN FRITTERS RECIPE | FOODACIOUSLY
From foodaciously.com
CRISPY BLACK BEAN FRITTERS WITH CREAMY CILANTRO DIPPING SAUCE
From bonbonbreak.com
BLACK BEAN FRITTERS - PLAIN.RECIPES
From plain.recipes
BLACK BEAN PATTIES - THE LIVE-IN KITCHEN
From theliveinkitchen.com
CORN BLACK BEAN FRITTERS - PAMELA'S GLUTEN FREE RECIPES
From pamelasglutenfreerecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #side-dishes #beans #vegetables #american #easy #dinner-party #holiday-event #kid-friendly #vegetarian #stove-top #dietary #pacific-northwest #black-beans #peppers #squash #superbowl #mardi-gras-carnival #equipment
You'll also love
Related Search