Spiced Pinto Bean Fritters with Smoked Paprika and Lemon

Drain and rinse the pinto beans thoroughly. Pat dry with a clean kitchen towel and transfer to a large mixing bowl.

Mash the pinto beans with a fork or potato masher, leaving some texture — about 80% smooth with small bean pieces remaining.

Finely dice the yellow onion and mince the garlic. Add both to the mashed beans.

Heat 1 tablespoon sunflower oil in a skillet over medium heat until the oil shimmers, about 1 minute.

Add the diced onion to the skillet and cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add the minced garlic and cook 1 minute more until fragrant.

Remove the skillet from heat and let the onion-garlic mixture cool for 3-4 minutes.

Transfer the cooled onion-garlic to the bean bowl. Add the egg, flour, smoked paprika, paprika, cumin, cayenne, black pepper, and salt. Stir vigorously until everything is evenly combined and holds together.

Divide the bean mixture into 8 equal portions. Roll each portion into a ball, then flatten into patties about 3/4-inch thick with your palms.

Heat remaining 3 tablespoons sunflower oil in a wide skillet over medium-high heat until the oil shimmers and flows easily across the pan, about 2 minutes.

Carefully place 4 fritters in the hot oil. Fry for 3-4 minutes per side until deeply golden-brown and crispy at the edges. Adjust heat if the fritters are browning too quickly before the center heats through.

Transfer the first batch to a paper towel-lined plate. Fry the remaining 4 fritters in the same manner.

Let the fritters rest 2 minutes on the paper towels to set and finish crisping.

While the fritters rest, wash and dry the parsley, then chop roughly. Cut the lemon in half crosswise.

Arrange the fritters on a serving platter. Sprinkle generously with chopped parsley.

Serve immediately with lemon halves on the side for squeezing over each fritter just before eating.