Ever been to a party where you can’t eat any of the food? For vegetarians and vegans, this might be a regular occurrence, sadly. You might stand in the buffet line, eagerly awaiting the steamed veggies and salad you assume are towards the end, only to find no green foods. If even the rice pilaf has chunks of beef or bacon in it, your meal might consist only of bread rolls. Not anymore, luckily! Bring these hearty appetizer bites and spicy mayonnaise to your next shindig, and you’ll impress vegetarians and meat-lovers alike!
Serves 6 – 10
Ingredients
Fritters
1 cup Bob’s Red Mill Bountiful Black Bean Soup Mix, rinsed and soaked overnight
1 tsp. Bob’s Red Mill Baking Soda
1/4 cup onion, finely chopped
1 clove garlic
1/2 tsp. sea salt
1/2 tsp. ground cumin
1/4 tsp. chili powder
Water, as needed to blend
Oil, for frying
Spicy Mayonnaise
1/2 tsp. Bob’s Red Mill Sea Salt
1 egg
1 cup oil
1 Tbsp. white vinegar
2 – 3 tsp. sriracha
Directions
- First, place rinsed soup mix in large container with water and cover. Let chill overnight in fridge. Drain before using.
- Prepare spicy mayo. In a food processor, combine salt, egg, vinegar and sriracha. Process and very slowly steam in oil while machine runs. Mixture should be light, fully and emulsified. Store in the fridge until ready to use.
- When ready to prepare fritters, combine drained soup mix with baking soda, onion, garlic and spices in blender or food processor. Add water if necessary.
- In a deep pan or deep fryer (set to 365 degrees F), heat about 2 inches oil. Meanwhile, line a plate with paper towels for draining.
- Scoop out about 1 tablespoon from batter and carefully drop into hot oil. Cook for about 3 minutes, until fritter is golden brown, flipping halfway through. Place cooked fritter on prepared paper towel to drain and season with salt, if desired, while still warm. Repeat until all batter has been used up.
- Serve with spicy mayo.
Note: To keep the dish completely vegan, mix sriracha with vegan mayonnaise.