julie-r-wa
Well-known member
** 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! smileys/smile.gif Posted with permission.
8-10 servings
time to make 20 min 10 min prep
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, for frying
1. In a large bowl, combine the bell peppers, zucchini, and black beans.
2. In another bowl, combine the flour, corn meal, baking powder, and brown sugar, and mix well.
3. Add the dry ingredients to the vegetables in the large bowl, and fold until well coated (careful not to crush the black beans).
4. 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.
5. 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.
6. 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.
7. Drain, serve, and enjoy!
8. These go well with a nice green chile sauce and/or sour cream.
9. I've also eaten these quite happily for breakfast!
10. Note: black soybeans can be used in place of the regular black beans, too.
http://www.recipezaar.com/120987
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! smileys/smile.gif Posted with permission.
8-10 servings
time to make 20 min 10 min prep
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, for frying
1. In a large bowl, combine the bell peppers, zucchini, and black beans.
2. In another bowl, combine the flour, corn meal, baking powder, and brown sugar, and mix well.
3. Add the dry ingredients to the vegetables in the large bowl, and fold until well coated (careful not to crush the black beans).
4. 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.
5. 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.
6. 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.
7. Drain, serve, and enjoy!
8. These go well with a nice green chile sauce and/or sour cream.
9. I've also eaten these quite happily for breakfast!
10. Note: black soybeans can be used in place of the regular black beans, too.
http://www.recipezaar.com/120987