Brazilian Bean Fritters
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.
Servings: 8
Calories: 380kcal
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Ingredients
- 2 cups white beans cooked
- 2 cups tomato puree canned
- 2 tablespoons butter
- 2 tablespoons onion minced
- 2 tablespoons all-purpose flour
- 2 egg yolks
- kosher salt and ground black pepper to taste
- 1 egg beaten
- 2 cups bread crumbs
- oil for frying
Instructions
- 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.
- 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.
- 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.
- 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.
- Fry in 350°F oil until golden brown, about 3 minutes.
- Serve with the remaining warmed tomato sauce.
Notes
Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.
Nutrition
Serving: 3g | Calories: 380kcal | Carbohydrates: 41g | Protein: 11g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 360mg | Potassium: 645mg | Fiber: 6g | Sugar: 5g | Calcium: 120mg | Iron: 4.7mg