Blackbeanfritters Recipes

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!

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. :).

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.

Steps:

• Combine the quinoa, 1 teaspoon salt and 2 cups water in a small sauce pot. Bring the water to a boil, cover the pot and reduce the heat to a simmer. Cook until the water is all absorbed, 12 to 15 minutes. Transfer the cooked quinoa to a large bowl and set aside to cool.
• Heat the olive oil in a large saute pan, add the garlic and onions and cook over medium heat until tender and lightly browned. Stir in the coriander, cumin and a pinch of salt; cook 1 minute more. Remove from the heat and set aside to cool.
• Combine the cooled onion mixture, cilantro, parsley and sun-dried tomatoes in a food processor and pulse until finely chopped. (Do not puree.) Add the black beans and pulse again. Add the mixture to the bowl with the cooked quinoa and mix well.
• Line a baking sheet with foil and lightly oil it. Preheat the oven to 425 degrees F.
• Form small golf-balls from the mixture, then flatten into patties and place them on the prepared baking sheet. When all of the patties are on the tray, drizzle with additional olive oil, then roast until lightly browned on the edges, about 12 minutes. Serve with the suggested toppings.

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.