Mixed Bean and Beer Fritters with Salad
An easy recipe that I had my girls help me with. They enjoyed it and were happy with their results.
An easy recipe that I had my girls help me with. They enjoyed it and were happy with their results.
- Carbohydrate 1.95533625 g
- Cholesterol 19.588 mg
- Fat 0.7190975 g
- Fiber 0.353672512857616 g
- Protein 1.26586675 g
- Saturated Fat 0.2956635 g
- Serving Size 1 1 Serving (56g)
- Sodium 32.5356 mg
- Sugar 1.60166373714238 g
- Trans Fat 0.0945845 g
- Calories 22 calories
Step-by-step
- Mix all the dry ingredients together in a large mixing bowl.
- Mash the beans seperately and then add to the dry ingredients forming a dry dough.
- Add the eggs and beer and mix in, then add the milk till a smooth runny paste is formed. Do not add too much milk.
- Heat pan with hot oil. ( I first tried in a saucepan but did not like that to much so swopped to a heavy based flat pan and this worked so much better). Fry spoonfulls in the hot oil turning every minute till golden on both sides.
- Serve hot with salad and garlic bread.
When operating with a single heavy-duty flat pan and limited stovetop burner space, managing batch frying requires deliberate thermal control so the oil temperature does not plummet when cold batter hits the surface. Transforming leftover canned legumes into crisp fritters demands careful attention to batter consistency, because too much liquid yields a soggy interior while insufficient moisture creates dense, heavy disks that fail to cook evenly through the center.
- Maintain the frying oil at approximately 375 degrees Fahrenheit to ensure rapid exterior crisping without burning the exterior before the beans cook through.
- Peeled butter beans yield a significantly smoother paste than unpeeled varieties, preventing gritty pockets in the final texture.
- Turn the spoonfuls of batter every 60 seconds to achieve uniform golden-brown coloring on both sides.
- Drain the finished fritters on a wire rack rather than paper towels to preserve the crunchy crust by preventing steam accumulation underneath.
Consuming these fritters immediately yields the best structural contrast between the brittle exterior and soft interior. Storing any surplus in an airtight container for up to two days allows for quick reheating in a hot oven to restore the original crunch.
