This recipe combines crispy baked bean fritters with a creamy aioli and a fresh avocado side salad. It's a delightful mix of textures and flavors—crispy, creamy, and fresh—all in one meal. Perfect for a light lunch or dinner, this dish is both satisfying and easy to prepare.
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Mash the baked beans lightly, keeping some texture.
Mix in the onion, garlic, smoked paprika, egg, and flour.
Season with salt and pepper.
Form small patties and fry in medium heat oil for 3–4 minutes per side until golden.
Drain the fritters on a paper towel.
Mix mayonnaise, crushed garlic, lemon juice, and salt.
Let the aioli sit for 10–15 minutes to allow the flavors to meld.
Combine lettuce or spinach, cucumber, tomato, and red onion gently.
Add avocado last to avoid mashing.
Toss the salad with the dressing just before serving.
Plate the crispy fritters with a generous spoon of aioli and serve alongside the fresh avocado salad.
For extra crispiness, use breadcrumbs instead of flour in the fritters.
Make the aioli ahead of time to enhance the garlic flavor.
Use ripe avocados for the salad to ensure a creamy texture.
Serve the fritters immediately after frying for the best texture.
Can I use canned baked beans?
Yes, canned baked beans work perfectly for this recipe. Just ensure they are slightly drained to avoid excess liquid.
Can I make the fritters gluten-free?
Yes, you can use gluten-free flour or breadcrumbs as a substitute.
How do I store leftovers?
Store leftover fritters in an airtight container in the fridge for up to 2 days. Reheat them in a pan or oven to retain crispiness.
Can I use a different dressing for the salad?
Absolutely! You can use any dressing of your choice, such as balsamic vinaigrette or ranch.
What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil are ideal for frying the fritters.
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