Friday, July 1, 2011

basic bean fritter recipe

Everybody loves fried food. And one of the difficulties of shifting to ovo-lacto vegetarianism is looking for something fried to go with your breakfast of garlic rice and coffee. Here's an easy, basic recipe for bean fritters. the possibilities of this recipe are limited only by the variety of beans you can find.

1 cup boiled beans
1 large onion
1 egg
3 tablespoons cornstarch
salt to taste
ground black pepper to taste
vegetable oil for frying

(01) Mash the beans. if using mung bean (monggo), you need not mash.

(02) Cube the onion and add to the beans.

(03) Add egg, cornstarch, salt, and pepper.

(04) Mix thoroughly.

(05) Heat vegetable oil in a pan.

(06) Spoon the mixture into the pan to form fritters. Use about a spoonful of the mixture per fritter. Lower the heat. Fry until the fritters holds their shape. Flip them over to cook the other side.

(07) Remove the fritters from the pan and let them rest on a bed of paper towels to absorb excess oil.

It is best to cook one fritter first, so you can check for taste. this way, you can adjust the remainder of your mixture before cooking in batches. If you want to make things more interesting, you may want to experiment with other spices. Sometimes I add cumin, curry powder, cayenne, garlic, or chives. To make your fritter extra crunchy, you may want to add breadcrumbs.

In our kitchen, we often use this recipe for garbanzos, monggo, kidney beans, guisantes, cardiz, and balinswek (Yes, I'm using the Ilocano names of some of the beans; more information on these beans in future posts). But feel free to use any kind of edible bean. When I'm feeling lazy or I'm pressed for time, I use canned beans.

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