Crispy Black Bean Fritters with Pineapple Salsa and Cilantro Lime Rice

These crispy black bean fritters are a delightful twist on a classic fritter, packed with Southwest spices and served over aromatic cilantro lime rice. The combination of creamy black beans, crunchy tempura batter and sweet pineapple salsa creates a symphony of textures and flavors.

Topped with a smoky red pepper crema, each bite is a perfect balance of savory, sweet and tangy. This dish is not only delicious but also fun to assemble, making it a great choice for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest and quarter the lime. Drain the pineapple (save the juice for another use if desired). Quarter the grape tomatoes. Pick the cilantro leaves from the stems; finely chop the leaves and stems separately. Halve, peel and finely chop the shallot. Finely chop the jalapeño, removing ribs and seeds for less heat. Drain and rinse the black beans.
2. In a small pot, combine the jasmine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, in a small bowl, combine the smoky red pepper crema with a squeeze of lime juice. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. In a separate small bowl, combine the drained pineapple, quartered tomatoes, half of the cilantro leaves, half of the shallot, juice from the remaining lime and as much jalapeño as you like. Season with salt and pepper. Set aside.
4. Transfer the black beans to a medium bowl and mash with a potato masher or fork until almost smooth (some larger pieces are okay). Add the tempura mix, Southwest spice blend, garlic powder, ¾ teaspoon salt and ⅓ cup water (1½ teaspoons salt and ⅔ cup water for 4 servings). Stir until thoroughly combined. The batter should be very thick but not dry; add a splash of water if needed. Stir in the cilantro stems and remaining shallot. Season with pepper.
5. Heat a ⅓-inch layer of vegetable oil in a large, heavy-bottomed pan over medium-high heat. Once the oil is shimmering and a drop of batter sizzles when added, drop ¼-cup scoops of batter into the pan and lightly press down to form small patties. Work in batches if needed. Cook until golden brown and crisp, 3-4 minutes per side. Using a slotted spoon, transfer the fritters to a paper-towel-lined plate. Season with a pinch of salt.
6. Fluff the cooked rice with a fork and stir in the lime zest, 1 tablespoon butter (2 tablespoons for 4 servings) and the remaining cilantro leaves. Season with salt. Divide the rice between plates, top with fritters and the pineapple salsa and drizzle with the smoky red pepper crema. Serve immediately.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, the recipe calls for canned black beans. Just drain and rinse them before mashing.

Can I make the fritters ahead of time?

Fritters are best served fresh, but you can reheat them in a 350°F oven for about 5 minutes to restore crispness.

What can I substitute for tempura mix?

You can use an equal amount of all-purpose flour mixed with 1 teaspoon baking powder as a substitute.