Crispy Black Bean Fritters
  • 3 c black beans, cooked
  • 1 yellow bell pepper, seeded and diced into small pieces
  • 1 small white onion, diced
  • 2 garlic cloves, minced
  • 1 large tomato, seeded and diced
  • 3 Tbl minced cilantro
  • 1/2 c Better Batter Gluten Free Flour
  • 2 eggs, beaten
  • Salt and pepper, to taste
  • Olive oil for frying
Cilantro Dipping Sauce
  • 1/2 c sour cream or plain Green yogurt
  • 1/2 small green chili, seeded and finely chopped
  • 1 small garlic clove, crushed
  • 2 Tbl chopped cilantro
  • 1 tsp sugar
  • Salt and pepper, to taste


Prepare the black bean mixture. Combine all ingredients (black beans through eggs) and stir well to combine. Add a little more flour if the mixture is not binding well. Season with salt and pepper to taste. Make the dipping sauce. Blend all sauce ingredients together until they are a smooth consistency. Season with salt and pepper. If you don't care for cilantro substitute flat leaf parsley instead. Heat the skillet. In a large skillet, add 3 Tbl olive oil to pan warming on medium heat. When hot, add heaping tablespoonfuls (I have even used a 1/4 measuring cup or ice cream scoop to portion out the mixture) of the bean mixture and flatten slightly. Fry on one side about 3 minutes or until golden brown and crispy. Flip and cook on other side for another three minutes. Remove from pan and drain on a paper towel. Season with additional salt and pepper. Repeat, frying remaining black bean mixture. Serve with cilantro dipping sauce on the side.