Recipe

Black Bean Fritters - Culinary Communion Recipe

Add Step-by-Step Photos	Julesong / All my dishes 2 years, 1 month ago 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. A... More Prep:10m Cook:10m Servings:10	Julesong
	bean blackbean fritters classrecipes seattle pugetsound pacificnorthwest

First the batter...

Then the fry!

Add Photos

Does this look good? Yeah! / Nope

Fans

greekgirrr

orangeskip

Ingredients

1 red bell pepper, in small dice

1 yellow bell pepper, in small dice

1 small zucchini, in small dice

2 cups cooked black beans (freshly prepared are best, but canned are fine)

1 cup flour

1 cup cornmeal

1 tablespoon baking powder

2 tablespoons brown sugar

1/2 cup buttermilk

2 eggs, beaten

1/2 teaspoon kosher salt, to taste

1/4 teaspoon fresh ground black pepper, to taste

vegetable oil or peanut oil, for frying

Directions

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. :).

Recent Gawkers

zarinoff

joe1155

greekgir

shandalu

orangesk

eclaires

Not quite what you're looking for? See more Side Dishes / Misc

Or see more just like this

Comments

mslisa 2 years ago said:
Sounds really good can't wait to try them.....I grow zucchini and make a potato zucchini fritter/pancake
I really like black beans and so does my son
someting I never had as a child