Kidney Bean Fritters
Falafel-like fritters can be made from just about any dried pulse. Simply soak, puree, and fry to cook. Paired here with a cucumber and yogurt salad, but feel free to swap for any dip you prefer.
Ingredients
1 cup dried kidney beans, soaked overnight
1 red onion, sliced thinly
1 tsp salt
1/2 cup yogurt
2 cloves garlic, minced
1 medium cucumber
5 sprigs parsley, roughly chopped
Method
- In a food processor blend the soaked kidney beans, onion, and salt into a paste, scrapping down the sides as needed
- In a bowl combine the yogurt and garlic with a pinch of salt and glug of olive oil
- Cut the cucumber into half moons or planks and dress with the chopped parsley, a big pinch of salt and pepper, and glug of olive oil
- In a large, deep frying pan or pot heat about two inches of neutral (flavorless and high heat) oil to 375F
- Spoon about two tablespoons of the blended bean mixture into the hot oil and fry until deeply browned
- Flip and brown the other side then lift from the oil and let drain on a paper towel-lined tray or plate
- Continue frying dough in batches until all fritters are fried
- Sprinkle the fritters with salt and serve with the garlic yogurt and cucumber salad on the side
