Ingredients with Measurements:
- 1 can of red kidney beans (15 oz)
- 1/2 cup of all-purpose flour
- 1/4 cup of cornstarch
- 1/4 cup of chopped scallions
- 2 cloves of garlic, minced
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/4 cup of water
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Drain and rinse the kidney beans in a colander. Mash them with a fork or a potato masher until they are mostly smooth.
2. In a large mixing bowl, whisk together the flour, cornstarch, chopped scallions, minced garlic, ground coriander, ground cumin, salt, and black pepper.
3. Add the mashed kidney beans and water to the bowl, and stir until the mixture is well combined and forms a thick batter.
4. Heat about 2 inches of vegetable oil in a deep pot or a deep fryer to 350°F.
5. Use a tablespoon or a small cookie scoop to drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pot. Fry the fritters for 2-3 minutes, or until they are golden brown and crispy.
6. Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain excess oil.
7. Repeat the frying process with the remaining batter.
8. Serve the Brenebon fritters hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 fritters, serving size is 4 fritters per person.
Nutritional information:
Calories per serving: 220
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 260mg
Total carbohydrate: 29g
Dietary fiber: 5g
Total sugars: 1g
Protein: 7g
Substitutions for ingredients:
- You can use any type of canned beans instead of kidney beans, such as black beans, chickpeas, or navy beans.
- If you don't have scallions, you can use chopped onions or shallots instead.
- You can use any type of flour instead of all-purpose flour, such as whole wheat flour or gluten-free flour.
- If you don't have cornstarch, you can use potato starch or tapioca starch instead.
Variations:
- Add chopped fresh herbs, such as parsley, cilantro, or basil, to the batter for extra flavor.
- Add grated cheese, such as cheddar or parmesan, to the batter for a cheesy twist.
- Serve the fritters with a spicy dipping sauce, such as sriracha mayo or harissa yogurt.
Tips and tricks:
- Make sure the oil is hot enough before frying the fritters, otherwise they will absorb too much oil and become greasy.
- Don't overcrowd the pot when frying the fritters, otherwise they will stick together and won't cook evenly.
- Drain excess oil from the fritters by placing them on a plate lined with paper towels as soon as they come out of the oil.
- Serve the fritters immediately for the best texture and flavor.
Storage instructions:
You can store the Brenebon fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for 5-10 minutes, or until they are crispy and heated through.
Reheating instructions:
Reheat the fritters in a 350°F oven for 5-10 minutes, or until they are crispy and heated through.
Presentation ideas:
Serve the Brenebon fritters on a platter with a dipping sauce in the center. Garnish with chopped scallions or fresh herbs.
Garnishes:
Chopped scallions, fresh herbs, or a sprinkle of paprika.
Pairings:
Serve the fritters with a side salad or roasted vegetables for a complete meal. They also pair well with rice or quinoa.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Roasted sweet potatoes with cinnamon and honey
- Grilled zucchini with garlic and lemon
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches a thick but pourable consistency.
- If the fritters are falling apart in the oil, the batter may be too wet. Add a little more flour or cornstarch to thicken it up.
- If the fritters are not crispy enough, make sure the oil is hot enough and fry them for a little longer.
Food safety advice:
- Use a deep-fry thermometer to monitor the oil temperature and prevent it from overheating or catching fire.
- Don't leave the hot oil unattended, and keep children and pets away from the stove or fryer.
- Use a slotted spoon to transfer the fritters to the plate to avoid splattering hot oil.
Food history:
Brenebon is a traditional Indonesian soup made with red kidney beans, meat, and spices. These fritters are a popular snack or appetizer in Indonesia, and are often served with a spicy dipping sauce.
Flavor profiles:
The Brenebon fritters are savory, crispy, and slightly spicy, with a hint of garlic and cumin. They have a hearty texture from the mashed kidney beans, and are perfect for dipping in a tangy or spicy sauce.
Serving suggestions:
Serve the Brenebon fritters as a snack, appetizer, or side dish for a casual gathering or a game day party. They are also a great vegetarian option for a potluck or a picnic.
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Region: Indonesian