Photography by John O’Hagan Recipe Development by by Vanessa Rocchio Styling by Maghan Armstrong
These bite-size red bean fritters bring together creamy beans, savory andouille, and a crunchy fried exterior.
Red Bean Fritters
Makes 18
Ingredients
- Vegetable oil, for frying
- ½ pound andouille sausage, chopped
- 3 slices thick-cut bacon, chopped
- ½ cup finely chopped yellow onion
- ½ cup finely chopped green bell pepper
- ½ cup finely chopped celery
- 1 (15.5-ounce) can red kidney beans, rinsed and drained
- 2 cloves garlic, minced
- 1 cup all-purpose flour, divided
- 2 large eggs, lightly beaten
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon Creole seasoning
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- Sour cream, to serve
- Garnish: chopped fresh chives
Instructions
- In a large Dutch oven, pour oil to a depth of 1 inch, and heat oil over medium-high heat until a deep-fry thermometer registers 350°.
- In a 10-inch cast-iron skillet, cook andouille and bacon over medium heat, stirring occasionally, until browned, 6 to 7 minutes. Add onion, bell pepper, and celery; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add beans and garlic; cook, stirring occasionally, for about 4 minutes. Mash half of beans with a fork. Remove from heat.
- In a large bowl, stir together bean mixture, ½ cup flour, eggs, salt, baking powder, Creole seasoning, thyme, and cayenne. Divide mixture into 18 portions; using floured hands, shape each portion into a ball, and gently mash into a patty. Dredge patties in remaining ½ cup flour, shaking off excess.
- Working in batches, fry patties until golden brown, 1 to 2 minutes per side. Remove from oil, and let drain on paper towels. Serve immediately with sour cream; garnish with chives, if desired.
