This recipe is a re-creation of one we tried at a wonderful restaurant called Passionfish in Pacific Grove, California last weekend. These tasty bites are breaded with seasoned Panko breadcrumbs and fried for a wonderfully soft and rich inside and a crunchy bite on the outside. They are a perfect little appetizer or side dish, or if you eat enough like we did tonight, can even be an entree!
How to Make the Fritters
Start by combining black beans and aromatics with chicken stock in the instant pot to cook on pressure setting for 38 minutes.Â
Pulse 3/4 of the black bean mixture in a food processor or mash with a potato masher and combine with the rest of the black beans.Â
Mix in goat cheese, cilantro, eggs and flour.Â
Coat with seasoned Panko bread crumbs.Â
Fry on a stove top in vegetable oil. These can be baked as well, but frying gives these a crispy shell that really makes the fritter!
Serve garnished with cilantro and a spicy, lemony dipping sauce. Enjoy!
Simplification
I’m not going to lie, this recipe takes some time because of the breading and frying in small batches, but it’s very worth it!! If you use canned black beans, you can skip the instant pot and simply heat the filling ingredients on the stove top to combine and cook the ingredients. You can also bake the fritters to avoid the frying process, and can also skip the dipping sauce!Â
Leftovers
This recipe makes about 30 small fritters, so you’ll likely have leftovers. These can be reheated in an air fryer or in the oven!Â
Black Bean Goat Cheese Fritters
Equipment
- Instant Pot
- food processor
Ingredients
Black Bean Filling for Instant Pot
- 2 cups dry black beans
- 2 limes, juiced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 tsp salt
- 1 pinch pepper
- 2 cups chicken stock
Additional Mix-Ins for filling
- 8 oz goat cheese crumbled
- 1 bunch cilantro, chopped
- 1/3 cup flour
- 2 eggs, whisked
Panko Breading
- 6 cups Panko breadcrumbs
- 2 tsp salt
- 1/4 tsp pepper
Dipping Sauce
- 1 cup light sour cream
- 1 tbsp Cholula hot sauce
- 1 lemon, juiced
Frying Oil
- 2 cups vegetable oil to fill bottom of pan 1/2 inch
Instructions
Prepare Black Beans
- Place all the ingredients in the "Black Bean Filling for Instant Pot" list into Instant Pot. Pressure cook for 38 minutes with natural release.
- The mixture should be moist, but not liquid. If there is standing liquid, sautee the mixture to evaporate the moisture until it is just moist.
- Pulse 3/4 of the black bean mixture in food processor, or simply mash slightly with a potato masher.
- Combine remaining black bean mixture with pulsed black bean mixture in a large bowl.
- Add Mix-ins for black bean filling into black bean mixture and combine until fully incorporated.
Prepare Breading
- Mix panko breadcrumbs with salt and pepper in a wide bowl for dipping.
Prepare Oil for Frying
- Place enough oil into a deep pan to coat the pan about 1/2 inch deep.
- Heat the oil on high until starting to bubble.
Bread and Fry
- While oil is heating, use a tablespoon to create small balls of the black bean mixture and roll in the seasoned Panko until fully coated. Press breadcrumbs into the black beans.
- Fry the balls 4 at a time so not to crowd the pan. Flip the balls after a minute, when breadcrumbs appear toasted dark brown and fry the other side. Remove to a paper towel lined dish.
- Serve warm with dipping sauce and garnished with cilantro.
Prepare the Dipping Sauce
- Combine the sour cream with Cholula hot sauce and lemon juice in a bowl.
- Enjoy!!
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