....made with baked beans!
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
4 eggs
2 cans (16 ounces each) baked beans, drained and sauce reserved
1/2 of a green bell pepper, chopped
1 small onion, chopped
1 tablespoon brown sugar
1 teaspoon garlic powder
1 cup vegetable oil
1. In a large bowl, combine the flour, baking powder, salt, black pepper, and eggs until well blended. Add the remaining ingredients, except the reserved sauce and the oil.
2. In a large skillet, heat the oil over medium-high heat. Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute. When fritters are golden and crispy all over, drain on a paper towel-lined plate. Repeat until all the batter is used.
3. Meanwhile, in a small saucepan, heat the reserved baked-bean sauce over low heat until warm. Serve as a dipping sauce with the fritters.
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
4 eggs
2 cans (16 ounces each) baked beans, drained and sauce reserved
1/2 of a green bell pepper, chopped
1 small onion, chopped
1 tablespoon brown sugar
1 teaspoon garlic powder
1 cup vegetable oil
1. In a large bowl, combine the flour, baking powder, salt, black pepper, and eggs until well blended. Add the remaining ingredients, except the reserved sauce and the oil.
2. In a large skillet, heat the oil over medium-high heat. Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute. When fritters are golden and crispy all over, drain on a paper towel-lined plate. Repeat until all the batter is used.
3. Meanwhile, in a small saucepan, heat the reserved baked-bean sauce over low heat until warm. Serve as a dipping sauce with the fritters.