Looking for a delicious, protein-packed meal that’s both healthy and satisfying? These Sweet Potato and Black Bean Fritters have become my go-to recipe when I want something crispy, flavorful, and nutritious. They’re perfectly crispy on the outside, tender on the inside, and packed with fiber and nutrients. What I love most about these fritters is how versatile they are – serve them as a main dish, side, or even tucked into sandwiches.
Ingredients
- 2 medium sweet potatoes, peeled and grated (about 3 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 eggs
- 1/3 cup flour (all-purpose or chickpea flour for gluten-free option)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil for frying
Instructions
- Place the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture. This step is crucial for achieving crispy fritters.
- In a large bowl, mash half of the black beans with a fork. Leave the other half whole for texture.
- Combine the sweet potatoes, mashed and whole black beans, onion, and garlic in the bowl.
- Add eggs, flour, cumin, paprika, salt, and pepper. Mix until everything is well combined.
- Heat olive oil in a large skillet over medium heat.
- Drop 1/4 cup portions of the mixture into the hot pan, flattening each slightly with a spatula.
- Cook for 4-5 minutes on each side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: Makes 12 fritters (4-6 servings)
Recipe Notes
– For extra crispiness, avoid overcrowding the pan while frying.
– These fritters can be made ahead and reheated in a 350°F oven for 10 minutes.
– Serve with your favorite toppings: avocado, sour cream, salsa, or a squeeze of lime.
– The mixture should hold together when squeezed; if it’s too wet, add a bit more flour.
– Store leftovers in an airtight container in the fridge for up to 3 days.
– For meal prep, you can freeze the cooked fritters for up to 2 months. Reheat from frozen in the oven.
These fritters are incredibly forgiving and adaptable. Feel free to experiment with different spices or add fresh herbs like cilantro or parsley. They’re perfect for busy weeknights and make excellent leftovers for lunch the next day. The combination of sweet potatoes and black beans provides a fantastic balance of complex carbohydrates and plant-based protein, making these fritters a nutritious choice for any meal.
Sweet Potato and Black Bean Fritters
Ingredients
- 2 medium sweet potatoes peeled and grated (about 3 cups)
- 1 can 15 oz black beans, drained and rinsed
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 eggs
- 1/3 cup flour all-purpose or chickpea flour for gluten-free option
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil for frying
Instructions
- Place the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, mash half of the black beans with a fork. Leave the other half whole for texture.
- Combine the sweet potatoes, mashed and whole black beans, onion, and garlic in the bowl.
- Add eggs, flour, cumin, paprika, salt, and pepper. Mix until everything is well combined.
- Heat olive oil in a large skillet over medium heat.
- Drop 1/4 cup portions of the mixture into the hot pan, flattening each slightly with a spatula.
- Cook for 4-5 minutes on each side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.