Ingredients

• 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

• 1 Egg
• 1 Tbsp White Vinegar
• 2 to 3 tsp Sriracha Chili Sauce
• 1/2 tsp Sea Salt
• 1 cup Oil

Instructions

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.

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.