Spiced Pinto Bean Fritters with Smoked Paprika and Lemon

Drain and rinse the pinto beans. Pat them very dry with a clean kitchen towel or paper towels — moisture is the enemy of crispy fritters.

In a large mixing bowl, roughly mash the beans with a fork, leaving some texture (about 20% whole beans for pleasant bites).

Add the egg, breadcrumbs, diced yellow onion, and minced garlic to the mashed beans. Season with cumin, smoked paprika, salt, and black pepper. Mix thoroughly until the mixture holds together when shaped.

Divide the bean mixture into 8 equal portions (about 2 tablespoons each). Shape each into a firm patty, about 2 inches wide and ½ inch thick.

Arrange the patties on a parchment-lined plate. Refrigerate for 15 minutes — this helps them firm up and hold their shape during frying.

Heat the sunflower oil in a large non-stick or cast-iron skillet over medium-high heat until the oil shimmers and flows easily across the pan, about 2 minutes.

Carefully place 4 fritters in the pan (do not crowd). Fry for 3-4 minutes per side until a deep golden-brown crust forms on each side. The internal temperature should reach 74°C (165°F) when checked with a thermometer.

Transfer the first batch to a wire rack. Repeat with the remaining fritters, adding more oil if the pan looks dry.

While the fritters rest, whisk together the olive oil, lemon juice, minced garlic, salt, and smoked paprika in a small bowl until emulsified. Finely chop the parsley and stir it in.

Arrange the warm fritters on a serving platter. Spoon the lemon drizzle generously over each fritter.

Serve immediately while the crust is still crisp, accompanied by extra lemon wedges if desired.