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Black Bean Fritters

Black Bean Fritters

Black Bean Fritters

Do you get stuck in a rut making the same things over and over and over and over and….

That was me last year.  As much as I love to cook, I still felt like I was making the same 10-12 dishes.  Sure I’d throw in something new every now and then to break it up, but for the most part it was getting pretty monotonous.

I think the reason for this is comfort.  For me, it really is much easier to go with what I know. With familiar ingredients, it was easier to plan, easier to shop, and took less time to cook.  Makes sense when life is busy.

Despite often being busy, I was determined to break through my cooking barriers.  So at the onset of 2012 I made a commitment to try at least one new dish every week.  I’m very much on target, and running the blog helps me stay on track.  I think at one point earlier in the year I made 7 straight meals that I’ve never made before.

With 2012 half gone, I continue trying more and more new things.  And even when I go to the well for an old stand-by recipe, I’ll try to tweak it to make it new and fresh. Thus, dinners have been far from boring.

The most recent new meal I made is this black bean fritter.  It contains simple, easy to find, mostly fresh ingredients.  It doesn’t take long to make. They’re filling.  Most of all, they taste good.  They would be great as an appetizer, or as the main dish paired with a side of rice.

Serve the fritters with a dipping sauce for added flavor and freshness.  I think it they would be excellent dipped in a chipotle dip but I went with a cilantro dip that was included in the original recipe that I found.  Even though I made the cilantro dip, I’ll include a quick easy chipotle dip recipe as well.  Enjoy!

For the Fritters


Fritter Ingredients

Cilantro was shy and didn’t want its picture taken

  • 2 cans of black beans, rinsed
  • 1 red or yellow pepper (either – for color)
  • 1/2 white onion, diced (more or less based on your taste)
  • 2 cloves garlic, minced
  • 1 tomato, chopped fine
  • 1 handful of fresh cilantro, chopped fine
  • 2 eggs
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste

You’ve been chopped

Combine all ingredients in a large bowl and mix well to incorporate.  Mixture will look wet but shouldn’t be too wet or loose. Add a tablespoon or more of flour as needed, but you should be ok with 1/2 cup.  Season with salt and pepper.

Fritter Looks Wet

Looks a little wet, but don’t worry

In a medium sized pan, heat olive oil.

Using an ice cream scoop, add a scoopful of mixture to the hot pan (I can get 3 or 4 in a pan).

Fritter Frying

3 or 4 will fit

Cook each fritter 3 minutes on one side.  Gently flip and cook another 3 minutes or until golden brown.

Fritter flipped

Cook until golden and crisp

Serve immediately with dipping sauce (Or store on a metal try in the oven preheated to 225 degrees until all fritters are done).

For the Cilantro Dipping Sauce:

Combine 1/2 cup of plain greek yogurt (or sour cream), 1 minced garlic clove, 2 tablespoons fresh chopped cilantro, 1 teaspoon of sugar, and salt and pepper in a bowl.  Whisk to incorporate.

For the Chipotle Dipping Sauce:

Combine 1/2 cup mayonnaise, 1 chipotle pepper (in adobo sauce – diced fine), juice of 1/2 lime, pinch of cumin, and pinch of salt in a bowl.  Whisk to incorporate.


Fritters with Cilantro Dip

  1. Aja Lynn
    August 11, 2012 at 9:24 pm

    I will ABSOLUTELY be making these soon. Thanks!

  2. August 12, 2012 at 7:28 pm

    Those are very nice … I suppose lentils might work nicely too!

    • August 12, 2012 at 8:03 pm

      Fairly certain you can make a fritter with just about anything

  3. August 24, 2012 at 9:01 pm

    Oooooo maybe i’ll make these on sunday for apps!!! If not this weekend, then next!

    • August 24, 2012 at 9:06 pm

      Perfect appetizer for sure

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