Moderation? Psh, not really my thing.
Making 2 rounds of fritters, and watching 10 episodes of Orange is the New Black in one day? More my thing.
I recently made some curried carrot fritters, and in the process realized that I didn’t just “like” fritters…nope, I might just be a fritter freak.
FRITTER FREAK. What a label.
Making the curried carrot fritters reminded me of a sandwich I order at Brasa, a restaurant in the Twin Cities, that makes a black bean fritter sandwich that haunts my dreams. I crave it ALL THE TIME, so I decided to make a slightly healthier version for at home.
(Quick note – if you live in the Twin Cities GO TO BRASA. GET THE FRITTER AND YUCCA FRIES. k? k.)
Since I love black beans, sweet potatoes and chili powder together, I combined them in these little crispy patties. As you may know, I have fresh basil at my fingertips (thanks, Ry/Beast!!!), so the pistachio pesto was a no-brainer.
To make things a tad less indulgent, I like eating these fritters with some tomatoes, fresh mozzarella, and pesto in a blanket of butter lettuce. Yes, the ciabatta bun that the restaurant version comes on is better than lettuce, because OMG CARBS, but if you want a tasty and healthier option, go for the butter, baby.
This recipe, friends, uses chia eggs. I know, it might sound a bit strange to some of you, but they are an ah-mazing binder.
If you’re not into vegan binder options, feel free to substitute a chicken egg wherever you see me use an alternative.
Those who know me know I get food aversions sometimes, and currently eggs are one of them. It’s okay though, cause what I lack in egg enjoyment I make up for in fried fritter love.
In related news, Ryan has started singing “Fat kid in a skinny body…” to me on the daily. #friedstuff
- 1 tablespoon chia seeds, ground into powder
- 3 tablespoons warm water
- 1 (15-ounce) can black beans, rinsed, drained, and thoroughly patted dry
- 1 small sweet potato, peeled and grated (about 1½ cup)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- ¼ -1/2 teaspoon red pepper flakes
- ½-1 teaspoon kosher salt (or to taste)
- ½ cup garbanzo bean flour
- ½ cup non-GMO canola or grapeseed oil, for pan frying
- ¼ cup pistachios
- 2 cloves garlic
- 2 cups fresh basil, packed
- ½ teaspoon kosher salt
- 3 tablespoons olive oil
- Grind the chia seeds into a powder in a coffee grinder. Combine with water and set aside.
- Place the grated sweet potato in a potato ricer to squeeze out excess moisture. Transfer to a towel and squeeze out any remaining water.
- Thoroughly dry off the beans with a towel, then lightly mash with a fork or pastry blender (my weapon of choice) until most of the beans are smashed.
- Combine the beans, sweet potatoes, and all spices in a large bowl. Taste and adjust salt to your liking. Mix in the chia egg, making sure it distributes fully. Sprinkle the flour over the mixture, and use a fork to incorporate.
- Refrigerate for 30 minutes.
- Form balls out of scant ¼ cup of the mixture, and then pat into a ¼" patty. Fry the fritters in waves, depending on how large your non-stick skillet is. Use 1 tablespoon of oil for each patty you're frying. Fry each patty for 3-4 minutes over medium-low heat. Place on a paper towel once fried to blot off the excess oil.
- Serve each fritter with a dab of pistachio pesto, cherry tomatoes, fresh mozzarella (if not vegan), and wrapped in a large lettuce leaf. 1 serving equals 2 fritters with ¼ of the pesto.
If you don't want to eat these wrapped in lettuce, they'd work great as sliders!