Smoky Pinto Bean Fritters with Lemon and Olive Oil

Drain and rinse the pinto beans. Spread on a clean kitchen towel and roll around until thoroughly dry — moisture is the enemy of a good sear.

Mash the beans in a bowl with a fork, leaving some chunks for texture. Fold in the egg, smoked paprika, and salt until evenly combined.

Compact the mixture firmly. Divide into 8 equal portions and shape into flat discs, about 3/4-inch thick. Set on a plate.

Heat a cast iron skillet over medium-high for 2 minutes. Add 3 tablespoons olive oil and wait until it shimmers and flows easily when you tilt the pan.

Lay the fritters in the oil without crowding. Press gently with a spatula. Cook 4-5 minutes until the edges are deeply browned and a crust has formed.

Flip each fritter carefully. Cook another 3-4 minutes until the second side is golden and the interior holds together firmly. Transfer to a wire rack.

While the fritters rest, juice the lemon into a small bowl. Whisk in 2 tablespoons olive oil and a pinch of salt until emulsified.

Drizzle the lemon-olive oil over the fritters and serve immediately.