Yucca Black Bean Fritters / Crunch Patties

READY IN: 35mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (15 1/2 ounce) can black beans, drained and rinsed
  • 12
  • 12
    cup flour
  • 2
    tablespoons butter (you can also sub oil but butter has better consistency for this)
  • 14
    teaspoon salt
  • 2
    teaspoons all-purpose Mexican seasoning (see description for link to recipe, or use your own)
  • 14
    cup canola oil, for frying (this is an estimate)
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DIRECTIONS

  • Peel and wash the yucca. Cut into pieces.
  • Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.).
  • Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.
  • Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
  • Add the spices, and butter or oil and pulse again until melded.
  • If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.
  • With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.
  • Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.).
  • Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
  • Fry the patties in the oil, about 2-3 minutes on each side.
  • Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.
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