Pinto Bean & Scallion Fritters with Smoked Paprika

Drain and rinse the pinto beans. Pat them dry with a clean cloth and transfer to a large bowl. Reserve a handful of whole beans for texture; crush the remainder lightly with a fork, leaving some chunks for substance.

Trim the scallions and slice the white and light green parts into thin rounds, approximately 3mm. Peel and mince the garlic to a fine paste.

Add the sliced scallions, minced garlic, egg, and flour to the crushed beans. Season with salt. Fold gently until just combined—the mixture should hold its shape when pressed but remain slightly loose. If it feels too wet, add flour one teaspoon at a time.

Let the mixture rest for 5 minutes at room temperature. This allows the flour to hydrate and the flavors to settle.

Place a heavy skillet over medium-high heat. Add the olive oil and wait until it shimmers and flows easily across the pan, approximately 2 minutes.

Using your hands or a spoon, form the bean mixture into rough patties about 6cm wide and 1.5cm thick. Carefully place them in the hot oil, leaving space between each.

Cook undisturbed for 3-4 minutes until the underside is deeply golden and a crust has formed. Flip once and cook the second side for 2-3 minutes until equally golden. Internal temperature is not critical as the beans are pre-cooked; focus on achieving even color.

Transfer finished fritters to a plate lined with paper towels. Allow the oil to return to temperature between batches if cooking in additions.

While the fritters are still hot, pass them through a fine mesh sieve containing the smoked paprika, coating each surface lightly and evenly. Alternatively, sprinkle from 15cm above for even distribution.

Serve immediately while the exterior retains its crispness. These fritters pair well with a simple dressed green salad or can be enjoyed on their own as a snack.