Yucca Black Bean Fritters Crunch Patties Recipes

YUCA FRITTERS (AREPITAS DE YUCA) RECIPE BY TASTY

Steps:

• Using a sharp knife, stand each piece upright and carefully slice off the skin.
• Grate the yuca on the small holes of a box grater.
• Add the grated yuca to a large bowl, along with the softened butter, egg, sugar, anise seeds, and salt. Mix until thoroughly combined.
• In a high-walled skillet, heat the canola oil over medium-high heat until shimmering.
• Working in batches, scoop 2 tablespoons of the yuca mixture at a time into your hand and gently press into a ½-inch (1 ¼ cm)-thick fritter. Place on the edge of a metal spatula and carefully lower into the hot oil. Fry the fritters for about 2 minutes on each side, until golden brown. Transfer the fritters to a plate lined with paper towels to drain. Sprinkle lightly with salt.
• Serve the fritters warm.
• Enjoy!

YUCCA BLACK BEAN FRITTERS / CRUNCH PATTIES

Steps:

• Peel and wash the yucca. Cut into pieces.
• Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.).
• Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.
• Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
• Add the spices, and butter or oil and pulse again until melded.
• If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.
• With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.
• Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.).
• Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
• Fry the patties in the oil, about 2-3 minutes on each side.
• Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.

BLACK BEAN TACO FRITTERS WITH SPICY MAYO

Steps:

• For the fritters: In heavy bottomed pan over medium-high heat, heat the oil and cook the bacon, onions, and celery until golden brown, and stir throughout the cooking with a wooden spoon.
• Turn the heat to low and slowly stir in the thyme, garlic, and lemon juice. Continue to cook for 2 minutes. Remove from the heat and let cool. Add half the beans and smash with a masher or fork until semi-smooth.
• Transfer the mixture to a large bowl. Stir in the remaining beans and blend well with a spoon. Stir in the parsley, baking powder, flour, egg, cheese, and some salt and pepper. The mixture should be moist to the touch, not watery. You can add more flour if the mixture looks runny, just stir in a little bit at a time until it thickens. Place the fritter mixture in the refrigerator to chill.
• Pour the oil into a cast iron skillet or deep saute pan, filling the pan 1/4-inch up the sides. Bring the oil to 350 degrees F (use an oil thermometer).
• For the topping, stir a few shakes of hot sauce into the mayonnaise. Taste it. You want some heat, but not too spicy.
• In a bowl, whisk together the cornmeal and flour. Remove the batter from the fridge.
• Spoon 1 tablespoon of the batter into the cornmeal-flour mixture and roll it around to coat. Carefully drop into the hot oil. Cook until golden brown on all sides, about 3 minutes per side. Turn the fritters as you're cooking them to cover them carefully with oil. Cook a few fritters at a time but don't crowd the pan.
• Remove the cooked fritters to paper towels to drain. Serve them hot with a bit of spicy mayo on top. Garnish with chopped chives.

CUBAN BLACK BEAN PATTIES

Steps:

• Set aside 1/2 cup of the beans.
• Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
• Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
• Add bean puree to slightly mashed beans in a bowl, and stir until combined.
• Add cheese and onion, combine well.
• Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
• Place cornmeal on a plate or in a shallow dish.
• Dredge each patty in cornmeal until thoroughly but thinly covered.
• Heat a non-stick pan over medium heat. Coat with cooking spray.
• Add patties and cook for approximately 4 minutes on each side or until browned.
• Carefully move onto plates with a spatula.
• Serve hot, with sour cream and rice.

BLACK BEAN FRITTERS

Steps:

• In a large bowl, combine the bell peppers, zucchini, and black beans.
• In another bowl, combine the flour, corn meal, baking powder, and brown sugar, and mix well.
• Add the dry ingredients to the vegetables in the large bowl, and fold until well coated (careful not to crush the black beans).
• Add the buttermilk, eggs, salt, and pepper, and stir together until the batter forms - it should resemble very thick pancake batter; if the batter is too thick, you can add buttermilk then an egg until the correct consistency is achieved.
• In a large deep pan or deep fryer, heat the oil to 350 degrees F and drop a spoonful of batter into the hot oil; fry until golden brown then remove, drain, let cool a bit and then taste it to see if the seasonings are to your liking - adjust seasoning if necessary.
• Drop completed batter by large spoonfuls into the hot oil and fry fritters until golden brown, about 3 minutes on each side, and they're slightly puffed and cooked through.
• Drain well, serve, and enjoy!
• These go well with a nice green chile sauce and/or sour cream.
• I've also eaten these quite happily for breakfast!
• Note: black soybeans can be used in place of the regular black beans, too. Also, please be advised that these are a *fried* food, and therefore need to be drained well! As with all fried foods, the different oils used for frying can change the outcome. I personally use peanut oil because it has a higher temperature point. Draindraindrain (and perhaps dab with paper towels) if you don't want your fritters to get greasy - if drained properly, they'll be perfect. :).
• These fritters come highly recommended by family, friends, and the professional chef who created them. :).

EASY BLACK BEAN FRITTERS

Steps:

• Rinse and drain beans.
• In a separate bowl, mix all dry ingredients. Stir in egg white, and add milk slowly until a sticky, spreadable paste forms. NOT runny, but not a solid blob.
• Add beans, and mix well. I do not mash ALL of the beans. The texture of a few whole beans is nice. However, I do stir the mixture vigorously to break up and mash about 1/3 of the beans.
• Add cheese and stir. If the mixture seems too dry, add milk.
• Form into patties of the desired size, and pan fry for a couple of minutes on each side.
• Serve with sour cream, cheese, salsa, guacamole, etc.
• Yummy!