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Black Bean + Sweet Potato Fritters

by evh on March 8, 2012

Black Bean + Sweet Potato Fritters | LocalSavour.com

Black Bean + Sweet Potato Fritters

As the weather begins to heat up and the signs of spring start to be all around us (YAY!) I find myself gathering the remaining bits of winter that I can to add to my freezer. With the end nearing of the kale, brussels sprouts and citrus season –  I feel like a little squirrel hiding and preparing these things to pull out on a hot summer day. Ask me what I will miss most about the winter harvest and I’d have to say … sweet potatoes. Having long been a family favorite in our house the Black Bean & Sweet Potato Fritters have come to the table –uncomplicated to make, effortless to eat (kid approved!) and of course easy to freeze. These little fritters made up of mostly sweet potatoes combined with black beans, cilantro and a touch of garlic are still fairly light yet somehow satisfying and will be great to have on hand during the next heatwave – and the way our weather has been going perhaps next week, Texas, perhaps next week.

Black Bean + Sweet Potato Fritters
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Servings Prep Time
16-20 fritters 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
16-20 fritters 10-15 minutes
Cook Time
5-8 minutes
Black Bean + Sweet Potato Fritters
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
16-20 fritters 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
16-20 fritters 10-15 minutes
Cook Time
5-8 minutes
Ingredients
  • 4 cups sweet potato peeled and grated (or shredded)
  • 1 teaspoon course salt
  • 1 1/2 cups black beans canned or softened, rinsed and well drained
  • 1/2 cup fresh cilantro chopped
  • 1 teaspoon garlic powder
  • 3/4 cup all-purpose flour
  • 2 eggs lightly beaten
  • 1 teaspoon baking powder
  • salt and pepper to taste to taste
  • sour cream optional for topping
  • vegetable oil for frying about 1/2 cup
Servings: fritters
Units:
Instructions
  1. Place grated sweet potato into a dish towel, strainer or colander along with 1 tsp of course salt over a large bowl. Gently toss together with hands and set aside for about 15-20 minutes to drain out water. When finished gently squeeze the potatoes to remove water from them or if using a strainer/ colander press potato with a fork or hands to remove excess water.
  2. Once water is removed place sweet potato into a large mixing bowl and add black beans, cilantro, flour, eggs and baking powder and stir until well combined.
  3. Place a large cast iron skillet over medium heat and add enough vegetable oil to give the bottom of the pan a heavy coat (may need to add more as you go).
  4. Once oil is fairly warm but not hot add large spoonfuls of the sweet potato mixture to the pan and gently press down each spoonful to form fritter. Fill pan with enough of the mix but don’t over fill – leave room (about 1/4 inch) between each fritter.
  5. Once fritter look golden on one side then flip over to lightly brown the other side.
  6. Remove each fritter from the pan and place them onto a few paper towels on a plate to drain off excess oil. Continue this process until all the the fritters have been made. Serve warm with a dollop of sour cream.
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