Crispy Sweet Potato and Black Bean Fritters

Ingredients

• 1.5 cups sweet potato, cooked and mashed
• 1 can (15 oz) black beans, rinsed and drained
• 0.5 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons nutritional yeast
• 1 teaspoon cumin
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup vegetable oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the mashed sweet potato, rinsed black beans (lightly mash about half of them), flour, cornstarch, nutritional yeast, cumin, paprika, salt, and pepper. Mix until well combined into a thick batter.
2. 2Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering (about 176.7°C or 175°C).
3. 3Carefully drop spoonfuls of the batter (about 2 tablespoons each) into the hot oil, flattening them slightly with the back of the spoon to form fritters. Do not overcrowd the pan; fry in batches.
4. 4Fry for 3-4 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain excess oil.
5. 5Repeat with the remaining batter, adding more oil if necessary.
6. 6Serve hot.

Substitutions

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