For the second installment of Dude Food Week leading up to the Big Game, here’s a seriously indulgent, completely meat-free recipe that satisfies vegetarians and carnivores alike: Cheesy Black Bean Chipotle Quinoa Fritters. These fritters are crunchy, cheesy, and full of flavor — the kind of snack that vanishes from a party platter faster than you can say “refill.”
My family, including several picky quinoa-averse kids, loved them. Even my southern-born spouse said he preferred these to hushpuppies. The idea came from Lauren Keating of Healthy. Delicious., who made a chickpea version; I adapted it to use black beans and added a few tweaks to appeal to my crowd.
These fritters combine quinoa, black beans, green onions, garlic, a generous amount of shredded Cheddar, and a clever secret: finely chopped cauliflower. The cauliflower blends into the quinoa so well that it’s virtually undetectable, yet it adds moisture and extra nutrition. Cook the quinoa until most of the water is absorbed, then add the cauliflower, garlic, and green onions and simmer until the cauliflower is tender and the mixture is thick. Stir in the cheese and chipotle, then add the beans and egg, mashing the mixture so the beans break down but a few whole beans remain for texture. Fold in chopped cilantro or parsley, chill until firm, and form into balls.
One change I recommend: roll each ball in panko and freeze them on a parchment-lined sheet until solid before frying. Freezing the fritters first has three big benefits:
- They become a true make-ahead snack. Once frozen, transfer the coated balls to a resealable bag and store for up to three months. Fry only what you need.
- Freezing prevents the fritters from falling apart in the hot oil, so you won’t end up fishing soft blobs from your fryer.
- The coating crisps up better while the interior becomes light and fluffy, with a texture reminiscent of a creamy, well-seasoned refried bean.
Make the filling and freeze a batch ahead of game day. Test-fry one or two after freezing to confirm texture and flavor, then fry a larger batch on the big day. These are an easy way to impress guests — or to treat yourself.
Cooking Notes:
- Use white quinoa if you’re serving non-quinoa fans. It’s milder in flavor and blends in visually with the other ingredients.
- If you want the cauliflower completely undetectable, pulse it in a food processor until very fine before cooking.
- To make these gluten-free, substitute gluten-free panko for standard panko crumbs.
- I like to serve these with a smoky chipotle dipping sauce that echoes the chipotle in the fritters.
Cheesy Black Bean Chipotle Quinoa Fritters
Rebecca Lindamood
Ingredients
- 1 cup quinoa rinsed and drained
- 2 cups water
- ¾ cup finely chopped cauliflower *See Notes
- 2 cloves garlic pressed
- 4 green onions trimmed and minced
- ½ cup shredded Cheddar cheese
- 2 chipotles in adobo finely minced
- 1/2 teaspoon kosher salt
- 3 cups cooked black beans (about two 15-ounce cans, drained and rinsed)
- 1 egg beaten
- 1/4 cup fresh cilantro or parsley roughly chopped
- 2-3 cups panko bread crumbs
- oil for frying peanut, canola, or vegetable oil
- Optional Smoked Paprika and Chipotle Sauce for serving
Instructions
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Combine the quinoa and water in a 2–3 quart saucepan over medium-high heat. Bring to a boil, reduce to medium-low, and simmer for 10 minutes, stirring occasionally. Stir in the cauliflower, garlic, and green onions and simmer another 5 minutes, or until the cauliflower is tender and the liquid is absorbed. If the liquid evaporates before the cauliflower is soft, add a tablespoon or two of water. When the cauliflower is tender, transfer the mixture to a bowl and stir in the Cheddar, minced chipotles, and salt until the cheese is melted and well combined. Add the black beans and beaten egg, then use a potato masher to break up most of the beans while leaving a few whole for texture. Stir in the cilantro or parsley, cover, and refrigerate for an hour until cool and firm.
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Spread the panko crumbs in a shallow dish. Line a baking sheet with parchment and set nearby.
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Scoop about 2 tablespoons of the chilled filling with a medium cookie disher or spoon. Roll into a ball, then coat in panko, pressing lightly so crumbs adhere. Place each breaded ball on the parchment-lined sheet. When all are coated, freeze the tray until the balls are solid, then transfer to a resealable freezer bag. Store up to 3 months.
To Fry:
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Heat about 2 inches of oil to 350°F in a heavy, high-sided pan or deep fryer. Working in batches, carefully add several frozen balls without overcrowding. Fry for about 9 minutes, turning once halfway through if needed, until golden and crisp. Drain on paper towels and serve hot or at room temperature with your favorite smoky chipotle dipping sauce.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific ingredients you use if needed.
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