KoreanMedium · Hot
Korean-Style Pinto Bean Fritters with Soy and Sesame
Crispy pan-fried bean fritters seasoned with soy sauce, sesame, and garlic — inspired by Korean banchan flavors and designed to meal-prep beautifully.
Prep
15 min
Cook
20 min
Total
35 min
Method
1
Drain and rinse 400g pinto beans. Pat them dry with a kitchen towel — moisture is the enemy of a crisp fritter. Roughly mash them in a large bowl, leaving about 20% of the beans partially intact for texture.
2
Heat a small skillet over medium heat. Add 15ml sunflower oil and sauté 3 cloves minced garlic for 60–90 seconds until fragrant but not browned. Remove from heat and let cool for 2 minutes.
3
Add the cooled garlic and oil to the mashed beans. Stir in 30ml soy sauce, 15g sesame seed, 3g cayenne, 5g salt, 1 whole egg, and 60g all-purpose flour. Mix until a cohesive dough forms — it should hold its shape when scooped.
4
Heat a wide frying pan over medium-high heat. Add remaining 25ml sunflower oil and let it shimmer. Meanwhile, form the bean mixture into 8–10 patties (about 50g each). Fry in batches, 3–4 minutes per side, until deep golden and crispy at the edges. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.
5
Transfer fritters to a wire rack or paper towel-lined plate. Garnish immediately with sliced scallion and an extra pinch of sesame seed. Serve hot — they hold well at room temperature for meal prep within 2 hours.
C
Nutri-Score
Fair balance
A–E · lower is better · score 7
Calories
544
per serving
High in salt · 1378mgCalorie-dense · 544 kcalSource of protein · 26gHigh in fibre · 17gLow sugar · 2gLow saturated fat · 2g
Protein
26g
Carbs
78g
Fat
15g
Sat. fat
2g
Fiber
17g
Sugar
2g
Sodium
1378mg
Dairy FreeEgg IncludedHigh ProteinPlant ForwardDiabetesHeart HealthyKidney CautiousLow CholesterolHigh FiberPlant Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
ACarbonAEU all-round· both agree
Water
0.05m³
Runoff
0.05g P
Pinto beans (drained, rinsed) drives 55% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
2
Sour
2
Bitter
5
Spicy
Textures
CrispyCrumblyTender
Aromas
NuttyPungentSavorySmoky
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Frying oil must reach approximately 350-375°F (175-190°C). If oil smokes, it is too hot and may cause uneven cooking or burning. Cook each side 3-4 minutes until deep golden brown.
Allergen Warning
This dish contains multiple priority allergens: soy, sesame, eggs, and wheat/gluten. Cross-contact with other foods is possible during preparation, frying, and serving. Use dedicated equipment or thoroughly clean between uses if preparing allergen-free meals alongside these fritters.
Storage
Fritters may be held at room temperature for up to 2 hours per the recipe. For longer storage, refrigerate within 2 hours at 40°F (4°C) or below. Consume refrigerated fritters within 3-4 days. Reheat to 165°F (74°C) before serving.
Handling
The raw fritter mixture contains egg that will be cooked during frying. Avoid tasting the raw mixture. Ensure thorough cooking until the internal temperature reaches at least 165°F (74°C) for food safety, especially if serving to vulnerable populations.
Cross Contamination
The same frying oil is used for all fritters. If any allergen-free cooking is required, use separate clean oil or fry allergen-free items first. Clean the pan between batches if cross-contact is a concern.
High Risk Population
When serving children under 5, elderly individuals, pregnant persons, or immunocompromised guests, ensure fritters are fully cooked to 165°F (74°C) and consumed or refrigerated within 1 hour of cooking.
Pro Tips
Technique
Don't rush the patting dry step — those beans need to release their moisture before hitting the pan. I press them firmly with a clean kitchen towel and let them sit for a minute. This extra effort is what separates a golden, crispy fritter from a soggy one.
Batch Cooking
Make a double batch on Sunday. These fritters cool to room temperature beautifully and store beautifully in a container with paper towel between layers. I reheat them in my frying pan over medium-high heat with a splash of oil — five minutes per side and they crisp right back up.
From the chef
Pinto beans are not a traditional Korean pantry staple, but they respond to banchan seasoning better than most people expect. Roughly mash them so you keep texture, then bind with egg and flour into patties that crisp in sunflower oil — the exterior goes deep golden while the interior stays creamy. Soy sauce pulls the savory base together, sesame seeds add nuttiness, and cayenne threads heat through every bite. These pan-fried fritters meal-prep well and hold at room temperature, which makes them the kind of practical banchan you actually keep stocked.
TagsMeal PrepPan FriedCrispySoy SauceSesameSpicyWeeknight DinnerBean BasedVegetarian
AllergensSoySesameEggsWheatGluten
Source: generated · June 13, 2026