Embark on a culinary adventure with these delectable Baked Bean Fritters, a delightful fusion of flavors and textures. These fritters showcase the humble baked beans, transformed into crispy golden gems. Each bite offers a burst of savory goodness, complemented by a tender, fluffy interior. Whether you're seeking a hearty brunch option, a flavorsome snack, or a unique appetizer, these Baked Bean Fritters are sure to tantalize your taste buds. With two irresistible variations to choose from, the Classic Baked Bean Fritters and the Cheesy Baked Bean Fritters, this recipe caters to every palate. Let your taste buds rejoice as you explore the culinary delight that awaits.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED BEAN FRITTERS
Make and share this Baked Bean Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 40m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, baking powder, salt, pepper, and eggs until well blended.
- Add the remaining ingredients, except the reserved sauce and the oil.
- In a large skillet, heat the oil over medium-high heat.
- Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute.
- When fritters are golden and crispy all over, drain on a paper towel lined plate.
- Repeat until all the batter is used.
- Meanwhile, in a small saucepan, heat the reserved baked bean sauce over low heat until warm.
- Serve as a dipping sauce with the fritters.
Nutrition Facts : Calories 1326.7, Fat 81.2, SaturatedFat 11.9, Cholesterol 282, Sodium 2134.4, Carbohydrate 129.5, Fiber 15.2, Sugar 34.2, Protein 30.9
OLD FASHIONED PINTO BEAN PATTIES - PINTO BEAN PANCAKES
Old Fashioned Pinto Bean Patties are an economical meal from the past. Pinto Bean Pancakes use leftover beans, onions, egg, flour, salt and pepper and are fried until golden brown. Learn how to make bean cakes with these easy directions.
Provided by Barbara
Categories Appetizer Entree Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Drain pinto beans well.
- Mash pinto beans to coarsely or to desired texture using a potato masher, fork or pulse in a food processor.
- Add diced onions, egg, flour, salt and pepper. Mix.
- Form into patties and fry in hot vegetable oil in a large skillet over medium high heat. Fry for approximately 5 minutes or until golden brown; flip and fry the other side.
- Drain on paper towels, and serve hot.
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! :) Posted with permission.
Provided by Julesong
Categories Black Beans
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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. :).
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your fritters. Look for beans that are plump and without blemishes, and use fresh vegetables and herbs.
- Don't overmix the batter: Overmixing the batter will make the fritters tough. Mix just until the ingredients are combined.
- Be careful not to overcrowd the pan: When frying the fritters, be sure to leave enough space between them so that they can cook evenly.
- Serve immediately: Baked bean fritters are best served hot and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Conclusion:
Baked bean fritters are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to enjoy baked beans, give these fritters a try. You won't be disappointed!
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