Brazilian Bean Fritters

An image of the Brazilian bean fritters recipe

To download a Spanish translation of this recipe click here.



  • 2 cups white beans, cooked                                                 
  • 2 cups tomato puree, canned
  • 2 Tbsp. butter
  • 2 Tbsp. onion, minced
  • 2 Tbsp. all-purpose flour
  • 2 egg yolks
  • Kosher salt and ground black pepper, to taste
  • 1 egg, beaten
  • 2 cups bread crumbs
  • Oil, for frying

Number of Servings : 8

Serving Size: 3 fritters

To download a Spanish translation of this recipe click here.


  1. Place the beans in a food processor and pulse a few times to purée; not too fine at first. Add 1 cup of the tomato sauce and pulse to combine.
  2. Melt the butter in a saucepan and gently sauté the minced onion. Stir in the flour. Pour in the bean purée and stir to combine; add egg yolk and season with a salt and pepper.
  3. Cook over medium-low heat, stirring constantly until mixture is thick enough to hold its shape. This takes from 20 to 30 minutes. Cool thoroughly.
  4. Shape into 24 small balls; roll in bread crumbs, then beaten egg and again in bread crumbs. Set coated bean balls on a baking sheet until you’re ready to start frying them.
  5. Fry in 350°F oil until golden brown, about 3 minutes.
  6. Serve with the remaining warmed tomato sauce.

Note: These creamy-on-the-inside, crispy-on-the-outside fritters can be served as an appetizer or side dish. The traditional Brazilian dish uses black eyed peas, but we’ve created a version that uses white beans for a creamier texture. 

Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.