Black Bean Fritter Recipe

Prepare beans

Place drained and rinsed black beans in a large bowl. Use a potato masher or fork to mash most of the beans, leaving some whole for texture (about 70% mashed).

Sauté aromatics

Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and beginning to brown, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Mix batter

To the mashed beans add the cooked onion-garlic, chopped cilantro, ground cumin, smoked paprika, salt, black pepper, lime juice, flour, baking powder, and the egg. Stir until just combined. If mixture feels too wet to form patties, add up to 1–2 tablespoons more flour. The mixture should hold together when pressed.

Form fritters

Divide the mixture into 8 equal portions and shape into 2 1/2–3 inch patties, about 1/2 inch thick. Place on a plate or baking sheet while you heat the pan.

Pan-fry

Heat a large nonstick skillet over medium heat and add remaining 2 tablespoons vegetable oil. When oil shimmers, add fritters in a single layer without crowding (work in batches if needed). Cook 3–4 minutes per side until deep golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (90–100°C / 200°F) if needed.

In a blender or food processor combine roasted red bell pepper, parsley, cilantro, red wine vinegar, shallot, red pepper flakes (if using), salt, and black pepper. Pulse to a coarse sauce, scraping down sides as needed. With the motor running, stream in the olive oil until emulsified but still slightly chunky. Taste and adjust salt, pepper or vinegar. Set aside at room temperature for flavors to meld.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan bring apple cider vinegar, water, sugar, and salt to a simmer just until sugar dissolves (about 1–2 minutes). Pour the hot brine over the onions, pressing them down so they're submerged. Let cool to room temperature (about 20 minutes) then refrigerate for at least 15 minutes before using. These keep for up to 2 weeks refrigerated.

Toss arugula lightly with 1 tablespoon olive oil and a pinch of salt just before serving.

To serve, place a bed of dressed arugula on each plate. Top with 2 warm black bean fritters per serving. Spoon 1–2 tablespoons red chimichurri over each fritter, and garnish with a few slices of pickled onion. Serve with lime wedges on the side for squeezing.