Yucca Black Bean Fritters / Crunch Patties
- 1 (15 1/2 ounce) can black beans, drained and rinsed
- 12 lb yucca root
- 12 cup flour
- 2 tablespoons butter (you can also sub oil but butter has better consistency for this)
- 14 teaspoon salt
- 2 teaspoons all-purpose Mexican seasoning (see description for link to recipe, or use your own)
- 14 cup canola oil, for frying (this is an estimate)
- Peel and wash the yucca.
- Cut into pieces.
- Boil in salted water for about 15-20 minutes or until tender.
- (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.
- ).
- Plop the tender yucca pieces into the food processor.
- Add the flour as well.
- Rinse and drain the black beans and put them in too.
- Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway.
- There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
- Add the spices, and butter or oil and pulse again until melded.
- If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too.
- This is fine, I actually found this really added to the texture and flavor.
- With your hands, form patties about the size of yo-yos.
- There should be about 15-20 of them.
- Let the patties sit for a while (about 10 minutes.
- In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.
- ).
- Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
- Fry the patties in the oil, about 2-3 minutes on each side.
- Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.
black beans, yucca root, flour, butter, salt, description, canola oil
Taken from www.food.com/recipe/yucca-black-bean-fritters-crunch-patties-395702 (may not work)