Yucca Black Bean Fritters / Crunch Patties

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1/2 lb yucca root
• 1/2 cup flour
• 2 tablespoons butter (you can also sub oil but butter has better consistency for this)
• 1/4 teaspoon salt
• 2 teaspoons all-purpose mexican seasoning (see description for link to recipe, or use your own)
• 1/4 cup canola oil, for frying (this is an estimate)

Recipe

• 1 peel and wash the yucca. cut into pieces.
• 2 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.).
• 3 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.
• 4 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.
• 5 add the spices, and butter or oil and pulse again until melded.
• 6 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.
• 7 with your hands, form patties about the size of yo-yos. there should be about 15-20 of them.
• 8 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.).
• 9 pour canola oil in a frying pan and make sure the oil doesn't get too hot.
• 10 fry the patties in the oil, about 2-3 minutes on each side.
• 11 blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.