Black Bean Fritters and Plantains

Melissa had a lovely knitting etc. get together on Saturday, and I enjoyed the wine (and cheese–more on our epic cheese adventure later) liberally. So, Sunday was kind of a hungover haze. I did pull it together to make a yummy dinner, though, mostly by being creative with available pantry ingredients. I happened to have leftover savory lying around, which is a lovely herb that I can only find at Whole Foods. It’s a bit like a lavender-y thyme. You can substitute another herb–cilantro would work well.

The black bean fritters were full of flavor, and I have big plans for them in the future. As it was, they made a nice Caribbean-inspired, simple dinner.

Black Bean Fritters
1 can of black beans, drained
1 small yellow onion, diced
1 garlic clove, diced
1 jalapeno, deseeded, destemmed, and diced
2 tbsp. savory, minced
1 egg, lightly whipped
1 tbsp. orange juice
1 c. flour
salt and pepper
canola oil

For the plantains: 2 ripe plantains, peeled and sliced into 1-inch pieces

Drain the black beans and pour them into a large bowl. With a potato masher, work the beans until they are relatively uniform. Lumps are fine. Add the rest of the ingredients until you have a dry dough. It should not be too wet. If it is, add more flour.

In a skillet, heat the oil over high until it begins to smoke. Drop in spoonfuls of the mixture and flatten with a spatula. When you see color at the bottom edges (about a minute), flip. Cook for another minute or so until both sides have a deep, golden brown. Drain on paper towels. Continue until you’ve finished the dough.

In the same skillet, add more canola oil and heat it. Drop in the plantains and let them cook on each side for about a minute, until they are a caramel-color. Drain on paper towels and add salt.

Serving suggestions: Pico de gallo salsa or a pineapple salsa, lime crema, salad.


About Kate Soto

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