These fritters are super light and delicate like little puffs of crispy clouds. Perfect for a fall football party. High Fiber, Lactose Free*, Low Carb, Low Sugar, Vegan*.
Servings
6 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a
Ingredients
Bean & Barley Fritters
1 cup
Black Bean Soup Mix
1 tsp
Baking Soda
1/2 tsp
Ground Cumin
1/4 tsp
Chili Powder
1/2 tsp
Sea Salt
1/4 cup
Onion
finely chopped
1
Garlic
Water
as needed
1
Oil
to fry
Sriracha Mayonnaise
1
Egg
1 Tbsp
White Vinegar
2 to 3 tsp
Sriracha Chili Sauce
1/2 tsp
Sea Salt
1 cup
Oil
Instructions
Bean & Barley Fritters
Rinse soup mix then place in a large container and cover with cold water by 2-inches. Cover and let soak in the refrigerator overnight.
Drain soup mix and place in a blender or food processor. Add baking soda, spices, salt, onion and garlic and puree until smooth. Add water if needed to adjust consistency.
Heat about 2-inches of oil in a heavy and deep pan or deep fryer to 365°F. Using a small cookie scoop or two spoons, drop about 1 Tbsp of batter into hot oil and cook until golden brown, about 3 minutes, flipping half-way through.
Remove fritters from hot oil and let drain on paper towels. Season with salt while still warm. Serve warm with Sriracha Mayonnaise or a dipping sauce of your choice.
Serves 6 - 10.
Sriracha Mayonnaise
Using a blender or food processor, mix egg, vinegar, chile sauce and salt until combined.
With the machine running, very slowly stream in oil. This may take up to 5 minutes. Once all oil has been added, the mixture should be light and fluffy and well emulsified. Store chilled.