Black Bean Fritters

Submitted by Julesong

"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."

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photo by Julesong

Ready In:: 20mins
Ingredients:: 13
Serves:: 8-10

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. :).

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Reviews

These are great fritters, and we make them fairly often because they're good year round. Sometimes we use a different kind of squash instead of zucchini, depending on what's in season. They're delicious!

Steingrim
Well, the flavors were really great. But mine came out very, very, very greasy. The oil was definitely hot enough and I didn't crowd the pan. I think maybe it was just the type of batter? I cut the recipe in half. Will try again with a different batter recipe.

Codychop

Tweaks

These are great fritters, and we make them fairly often because they're good year round. Sometimes we use a different kind of squash instead of zucchini, depending on what's in season. They're delicious!

Steingrim

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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