These Sweet Potato Fritters with Black Bean Salsa are a delicious, healthy, and flavorful dish perfect for a light meal, appetizer, or snack. The crispy sweet potato fritters are paired with a tangy black bean salsa, making for a tasty and satisfying combo. Here’s how you can make it:
Ingredients:
For the Sweet Potato Fritters:
- 2 medium sweet potatoes, peeled and grated
- 1/2 cup breadcrumbs (use gluten-free if necessary)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (or regular paprika)
- Salt and pepper, to taste
- 1/4 cup chickpea flour (or all-purpose flour, or gluten-free flour)
- 1 tablespoon ground flaxseed (optional, for binding) mixed with 3 tablespoons water to form a “flax egg”
- 2-3 tablespoons olive oil (for frying)
For the Black Bean Salsa:
- 1 can (15 oz) black beans, drained and rinsed (or about 1 1/2 cups cooked black beans)
- 1 cup corn kernels (fresh or frozen, thawed)
- 1 medium tomato, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice (or lemon juice)
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 teaspoon chili powder or red pepper flakes (optional, for heat)
Instructions:
1. Make the Black Bean Salsa:
- In a medium bowl, combine the black beans, corn, diced tomato, red onion, and chopped cilantro.
- Add the lime juice, ground cumin, chili powder (if using), and season with salt and pepper to taste.
- Stir everything together and set the salsa aside to let the flavors meld while you make the fritters.
2. Prepare the Sweet Potato Fritters:
- Grate the sweet potatoes using a box grater or food processor.
- Place the grated sweet potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture (this step helps the fritters hold together better).
- In a large bowl, combine the grated sweet potatoes, breadcrumbs, chopped onion, garlic, cumin, smoked paprika, salt, and pepper. Stir well.
- Add the chickpea flour and flax egg (the mixture of flaxseed and water). Mix until everything is well combined. If the mixture feels too wet, you can add a bit more breadcrumbs to help it hold together.
- If it’s too dry, add a little bit of water or non-dairy milk to loosen it up slightly.
3. Form the Fritters:
- Wet your hands slightly to prevent sticking and form the mixture into small fritters, about 2-3 inches in diameter, pressing gently to compact them.
4. Fry the Fritters:
- Heat 2-3 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, add the fritters in batches (don’t overcrowd the pan). Fry for 3-4 minutes on each side, or until golden brown and crispy. Flip carefully using a spatula.
- Once done, transfer the fritters to a plate lined with paper towels to absorb any excess oil.
5. Serve:
- Serve the sweet potato fritters warm, topped with a generous spoonful of black bean salsa.
- Garnish with extra cilantro or a squeeze of lime, if desired.
Tips:
- Baking Option: If you prefer a healthier version, you can bake the fritters. Place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Flavor Boost: Add a pinch of cayenne pepper or a dash of hot sauce to the salsa for an extra kick.
- Storage: Leftover fritters can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet to maintain crispness.
These Sweet Potato Fritters with Black Bean Salsa are a perfect combination of crispy, savory, and fresh flavors, making them a great dish for any occasion! Enjoy!
