Black Bean Fritters

These black bean fritters are crispy and full of spicy flavor, making them a perfect for a vegetarian main dish! Drizzled with cilantro sauce, you’ll be coming back for seconds!

Why I Love This Recipe

These black bean fritters only take a few minutes to make and they’re a great way to add some protein and fiber to your dinner plate. They’re a simple main dish but you could also enjoy them as a side dish or serve them on top of a salad.

Black Bean Fritter Ingredients

• Onion– I used half of a yellow onion but you could use part of a white onion.
• Black beans– I recommend using unsalted beans so you can control the saltiness of the finished recipe.
• Egg– This helps bind the fritters together so they hold together.
• Cumin– This adds a warm, earthy spice to the fritters.
• Cayenne– This is optional but if you like things spicy, give it a try!
• Smoked paprika– I love the smoky flavor this adds to the fritters.
• Garlic powder– You can substitute fresh garlic, if you prefer.
• Salt– A little salt enhances the overall flavor.
• Panko crumbs- These are slightly larger and crispier than traditional breadcrumbs, which add a nice crunch to the outter layer of the fritters. They also help bind the fritters together.

What’s the difference between panko crumbs and bread crumbs?

Panko crumbs are made from white bread with the crusts removed. It’s processed into flakes and then dried. Panko crumbs tend to absorb oil more than traditional breadcrumbs and the end result is a crunchier crumb. You can substitute breadcrumbs if that’s what you have, but panko crumbs will give you a crunchier crust on the fritters.

How to Make Black Bean Fritters

Add the onion to the food processor and pulse until finely chopped. Then add the black beans, egg, and spices.

Pulse 4-5 times until mixed, but still chunky.

Stir in 1/2 cup of the breadcrumbs. The mixture will be sticky, but should hold together.

Scoop about 1/3 cup of the bean mixture and shape into a thin patty. Cover with panko crumbs.

In a large skillet, heat the oil over medium-high heat. Add the fritters and cook for 3-4 minutes until golden brown.

Flip and continue to cook for 2-3 minutes until crispy. Drizzle with cilantro sauce and serve.

Black Bean Fritter Tips

• Be sure to rinse and drain the black beans completely. The goal is to remove as much liquid as possible otherwise the fritters might be too soggy.
• I highly recommend pairing these fritters with my cilantro sauce. It’s creamy and full of fresh, citrusy flavor, making it the perfect balance to these fritters! Or you could top them with my creamy quesadilla sauce or chipotle burrito sauce
• Cook the black bean fritters in two batches. Be sure to only use half of the oil for the first batch so that you have leftover oil for the second batch.
• It’s important to use an oil with a high smoke point like avocado oil, canola oil, or vegetable oil. I do not recommend olive oil which is best used at lower temperatures.

What to Serve with Black Bean Fritters

Serve these fritters as a main dish, pairing them with this Street Corn Salad and your favorite tortilla chips. Or enjoy these black bean fritters with a bowl of creamy Enchilada Soup. You could also enjoy them with Mexican Brown Rice or on top of a bed of greens with your favorite taco salad ingredients like salsa, shredded cheddar cheese, and tortilla chips!

How to Store Leftover Fritters

Unfortunately, leftover fritters won’t be quite as crispy and delicious as the firtters that are fresh out of the pan! But if you do have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a little oil to a skillet and pan-fry until heated through.

More Black Bean Recipes

• Chipotle Black Bean Burgers
• Mexican Black Beans
• Vegan Black Bean Dip
• Cheesy Black Bean Dip

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