Pinto bean fritters

Last week we tried a recipe for pinto bean fritter-things. Slathered in guacamole and salsa they were actually pretty good; but plain they were nasty. (Nasty may be a bit too harsh…tasteless is probably a better choice here). I definitely want to make these again and try a few of my own improvisations because I think they have potential. For one, I think they need more flavor. For two, I think the pinto beans should be mashed slightly.

1 1/2 C Pinto beans, cooked
1/3 C Cornmeal
2 Tbs Chickpea flour
2 Tbs Red onion, minced
2 Garlic cloves, minced
1/4 tsp Baking soda
1/4 tsp Salt
1/4 tsp Black pepper
Chipotle powder, to taste
Enough plant milk for them to be mixable

Mix cornmeal, chickpea flour, baking soda, and spices in a medium bowl. Add enough plant milk to make a thick batter, then stir in the remaining ingredients.

Heat up oil in a non-stick or cast iron skillet. Once the oil is hot enough that a drop of water sizzles when you drop in it there, spoon big globs of fritter batter into the skillet. Cook for about 3 minutes on each side, or until they seem done. Top with salsa and guacamole.

Recipe thanks to:
Happy Vegan Face

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