Roadside Rice and Bean Fritter Bites
Crisp rice and black bean fritter bites pair with lime yogurt and pickled onions for a snack with real road-trip energy.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (103 reviews)
INSPIRED BY
These bites take their cue from the crunchy snack baskets found at favorite roadside stops, with beans and rice giving the filling substance.
Story
Theo wants a snack that can survive a paper tray, a long drive, and somebody reaching across the seat for one more. These fritters bring the crunch, with beans and rice keeping the middle tender. Lime yogurt cuts through the cheddar, and pickled onions bring the sharp turn. Put out a double batch if the game is on.
By Theo
Ingredients
- 1 cup cooked long-grain rice, cooled
- 1 cup canned black beans, rinsed and drained
- 1/2 cup shredded sharp cheddar
- 1 large egg
- 1/4 cup all-purpose flour
- 2 scallions, thinly sliced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons neutral oil
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1/4 cup quick-pickled red onions
Instructions
- Mash half of the black beans in a bowl, leaving the rest whole for texture.
- Stir in the rice, cheddar, egg, flour, scallions, cumin, and salt until the mixture holds together when pressed.
- Shape the mixture into 12 small patties, using about 2 tablespoons for each one.
- Heat the oil in a large nonstick skillet over medium heat, then cook the patties for 3 minutes per side until deeply golden.
- Stir the yogurt and lime juice together in a small bowl and season with a pinch of salt.
- Serve the hot fritter bites with lime yogurt and pickled onions scattered over the top.
Chef Tips
- Cool the rice completely so the mixture does not turn loose in the bowl.
- Press the patties firmly, especially around the edges, before they hit the pan.
- Use a thin spatula to turn the fritters without breaking their crust.
- Add chopped jalapeno to the batter if you want extra heat.
Cook's Notes
- **Rice:** Day-old rice is easiest to shape, but freshly cooked rice works after cooling.
- **Beans:** Mash only half so each bite has texture.
- **Skillet:** Keep the heat at medium to avoid a dark crust before the center warms.
- **Storage:** Refrigerate leftovers and re-crisp them in a dry skillet.