Tuesday, September 18, 2012

Gluten Free Spicy Black Bean Fritters Recipe

This recipe was originally a question from a friend that turned into an amazing lunch...

So this morning one of my dear friends sent me a message on Facebook asking how to make this recipe for Crispy Black Bean Fritters gluten free.  Here's what I came up with...

SPH Gluten Free Spicy Black Bean Fritters
inspired by a recipe on Mia's Domain

1 1/2 c. Pamela's Baking Mix
1/2 c. cornmeal
2 T. dried minced onion
1 T. garlic powder
1 T. chili powder
Salt and/or pepper to taste
2 eggs, well beaten

1 can (15 oz.) black beans, well rinsed and drained
1 can (15 oz.) fire roasted diced tomatoes, drained
1 roasted red bell pepper (from a jar), patted dry with a paper towel and diced pretty small
A good size frying pan and enough oil to fill it up about 1"
2 soup spoons

In a large mixing bowl, combine baking mix, cornmeal, onion, garlic powder and chili powder.  Add eggs and stir until thoroughly combined.  Stir in beans, tomatoes and bell pepper pieces.

Heat oil in pan til a small drop of batter sizzles and start to brown.  Using one soup spoon, scoop some of the batter mixture from the mixing bowl.  Slide the batter into the hot oil with the other spoon.  Flatten the batter with a spatula.  Repeat.  In my pan, I was able to fit 4 fritters.  Do not overcrowd your pan.  The oil needs to be able to maintain a consistent temperature, and you need to be able to get a spatula in here and flip these babies.  So let them fry away for 2 minutes, then flip them.  They should be a nice even brown.  Cook side B for about 2 minutes, too.  Remove from oil, and place on a plate or platter that's been covered with paper towels or a cut-up brown paper grocery sack.  Continue this procedure until all the batter has been used.  Sprinkle with more salt if desired, and serve hot.  And if you're interested, the original recipe has a creamy sauce that goes with the fritters.  None of the food critics in my house felt they needed a sauce.  The food critics in your house might like the sauce.

So let me add all the fun little side notes.  When I made these for lunch today, I made them with bacon.  I cooked the bacon first, drained off all but a tablespoon or two of the grease, then added enough olive oil to actually deep fry the fritters.  The original recipe used fresh tomatoes, onion, garlic, and bell pepper.  Since I had no fresh tomatoes or pepper in the house, the stuff on the pantry shelf had to do.  Also, I find that the more wet stuff you add to a fritter (and fresh chopped vegies have a LOT of water in them), the more likely your fritters will fall apart when they meet the hot oil.  Call me picky, but I like my fritters whole.  So, I used dried minced onion and also garlic powder.  I patted my bell pepper from a jar dry before dicing it, and drained my tomatoes really well.  While I was cooking up the bacon, I let the beans and tomatoes continue to drain and dry up a bit in the colander in the sink.

Here's a little water saving tip, too - when you rinse your beans and tomatoes, use the water to rinse the cans they came in first, then dump that water over top of the beans and tomatoes.  And shut the water off between filling the cans.  Then, recycle the cans.  And their lids.  Every little bit helps.

These are very filling and delicious!  A great way to have something fast, hot and yummy in a hurry using what you have on hand in your pantry - perfect for a weeknight vegetarian meal or appetizers for a party.  Enjoy!

1 comment:

cathy@my1929charmer said...

I love these black beans, and the fritters really sound good. I like you tip, but, when I rinse my beans Im trying to remove the salt from then so I wouldt want to re-rinse them. Sounds good! Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!