Bean & Barley Fritters

Bean & Barley Fritters

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
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. Using a blender or food processor, mix egg, vinegar, chile sauce and salt until combined.
  2. 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.

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