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Sweet potato and black bean fritters

Posted by Jeanne on November 8, 2012

This one is kind of a… Southwestern latke?  Can there be such a thing?

Either way, I was inspired by this recipe, and wanted to make E some finger foods that would use up some monstrous sweet potatoes I bought.

 

Would you like to share some pancake?

Sweet potato and black bean fritters

1 15-ounce can black beans, drained and rinsed

1 very large sweet potato (approx. 1 lb), peeled

2 eggs, lightly beaten

1 C flour

1 tsp baking powder

0.5 C milk

0.5 tsp cumin

0.5 tsp ground coriander

0.5 tsp chili powder

Makes 18-24 fritters.

Mash the beans with a fork or potato masher in a large bowl to your desired texture (I mashed it up pretty well since E only has a few teeth).  Using a food processor or box grater, shred the sweet potato and add to the bowl.

 

This is what E did while I cooked.

Whisk dry ingredients together and add to the bowl with mashed beans and shredded sweet potatoes.  Stir to combine.

Add eggs and stir to combine (mixture will be very dry still).  Add milk a little at a time – you may not need the whole half cup – and mix until flour is just incorporated.

Warm a heavy skillet (I used our cast iron) with a tablespoon or two of oil in it over medium to medium-high heat until the oil shimmers.  Drop the fritter mixture into the warmed skillet by tablespoonfuls and cook for about 3 minutes, or until the outside is lightly browned and the edges are starting to dry out on top.

Flip and cook for about another 3 minutes.

Serve immediately, or cool completely and freeze.

To warm, bake at 350F until crisp (5 – 10 minutes).  I’ll probably do it in the toaster oven since she’ll only eat one at a time – fingers crossed she likes them!  Even if she doesn’t, I think they are tasty so we’ll use them up somehow.

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