Fritter Fusion
Crisp West African-Style Zucchini and Brown Bean Cakes
40 minutes
Serves 4
DinnerAfricanVegetarianDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by the fritter traditions of Nigeria and Ghana, this recipe brings together hearty brown beans and fresh zucchini for a vegetarian dinner with a crispy finish. Get ready to learn the art of pan-frying fritters that are as satisfying as they are nutrient-packed.
Ingredients
Yield
4
Instructions
- 01In a large bowl, mash the cooked brown beans with a fork or potato masher until mostly smooth but with some texture remaining.
- 02Add the grated zucchini to a clean kitchen towel and squeeze out as much moisture as possible. Transfer to the bowl with the beans.
- 03Add the onion, scallions, cilantro, garlic, and Scotch bonnet pepper to the bowl. Stir to combine.
- 04Sprinkle in the ground coriander, smoked paprika, baking powder, kosher salt, and black pepper. Stir thoroughly.
- 05Mix in the flour and cornmeal, then add the egg. Stir until a thick batter forms. If the mixture feels too loose, add another tablespoon of flour.
- 06Heat 1/4 cup of vegetable oil in a large nonstick or cast-iron skillet over medium heat until shimmering.
- 07Scoop 1/4-cup portions of batter into the pan and flatten each to about 1/2-inch thick. Fry in batches, 3–4 minutes per side, until dark golden and crisp. Drain on paper towels and repeat with remaining batter, adding more oil as needed.
- 08Serve hot, garnished with extra cilantro and lime wedges for squeezing over the top.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.