An image of the Brazilian bean fritters recipe

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.
Course: Appetizers, Side Dishes
Cuisine: Latin
Bean type: White bean
Food type: Sandwiches & Handheld Items
Collection: Chef Creation
Servings: 8
Calories: 380kcal
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  • 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


  • 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.


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


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