Prepare for a flavor fiesta. At its heart are crispy, pan-fried fritters, packed with savory chorizo, hearty black beans, sweet ripe plantain, and a subtle smoky depth from roasted poblano. Each golden fritter is then lovingly topped with a fresh and smoky salsa bursting with sweet peaches, earthy roasted poblanos, and bright cilantro. This vibrant combination delivers an incredible balance of sweet, savory, sour, and spicy notes, hitting every craving in one “Fritter-ly” awesome bite!

To complete this symphony of tastes, there’s a smooth, creamy, and aromatic aioli that marries tangy citrus, warm ginger, and pungent garlic. This multi-component dish offers a delightful interplay of textures and temperatures – warm, crispy fritters meet cool, chunky salsa and a luscious, smooth dip. Perfect for a gathering, many components can be prepped ahead, making it a stress-free way to impress.

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The Great Plantain & Black Bean Fritter Escape

This fritter brings together crispy, savory-sweet Chorizo & Plantain Fritters, crowned with a vibrant Peach & Poblano Salsa Verde, and served alongside a creamy, zesty Orange-Ginger Mojo Aioli for a truly dynamic culinary experience.

Course Appetizer, Side Dish

Cuisine American, Fusion, Latin

Keyword Aioli, Black beans, Chorizo, Fritter, Plantain, Salsa verde

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Servings 6

Author Chef Cameron

Ingredients

For the Fritters:

• 1 cup dried black beans sorted, rinsed, and cooked until very tender (yields approx. 3 cups cooked beans)
• 6 oz Mexican pork chorizo casing removed
• 1 Tbsp neutral oil if needed for chorizo
• ½ small yellow onion finely diced
• 2 cloves garlic minced
• ½ tsp ground cumin
• ¼ tsp smoked paprika
• Salt and black pepper to taste
• 1 large poblano pepper roasted, peeled, deseeded, and finely diced
• 1 large ripe plantain yellow with significant black spots, peeled and finely diced into ¼-inch pieces
• 1 large egg lightly beaten
• 2-3 Tbsp all-purpose flour or gluten-free flour, plus more if needed for binding
• 2 Tbsp fresh cilantro chopped
• 2-3 Tbsp neutral oil for frying

For the Salsa:

• 1 large poblano pepper
• 1 cup frozen peaches thawed and finely diced (about 1 large peach)
• ½ small red onion finely diced
• ¼ cup fresh cilantro chopped
• 1 Tbsp fresh lime juice
• 1 Tbsp orange ginger marmalade
• ½ tsp ground cumin
• ¼ tsp salt or to taste
• Pinch black pepper

For the Aioli:

• ½ cup mayonnaise good quality
• 2 cloves garlic minced (or 1 tsp roasted garlic for milder flavor)
• 2 Tbsp orange ginger marmalade
• 2 Tbsp fresh orange juice
• 1 Tbsp fresh lime juice
• 1 Tbsp finely chopped fresh cilantro optional
• ¼ tsp salt or to taste
• Pinch of black pepper
• Pinch of red pepper flakes optional

Instructions

Prepare the Fritters

• Cook Dried Black Beans (Can be done ahead): Place sorted and rinsed dried black beans in a large bowl. Cover with plenty of cold water (at least 3 inches above the beans). Let soak for 8-12 hours or overnight. Drain and rinse. Place soaked beans in a pot, cover with fresh water by 2 inches. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2.5 hours until very tender. Drain excess liquid, leaving just enough to keep them moist.
• Prepare Chorizo & Aromatics: In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until fully cooked and browned, about 6-8 minutes. Drain off all but about 1 Tbsp of rendered fat. Add the finely diced yellow onion to the skillet and cook in the chorizo fat until softened, about 3-4 minutes. Add the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute more until fragrant.
• Make the Fritter Mixture (Can be done ahead): In a large bowl, mash the cooked black beans coarsely with a fork or potato masher (some whole beans are fine, but you want mostly mashed for binding). Stir in the cooked chorizo and onion/garlic mixture. Add the finely diced roasted poblano. Add the finely diced ripe plantain, beaten egg, chopped fresh cilantro, flour, salt, and black pepper. Mix until well combined. The mixture should be firm enough to form into patties. If too wet, add another Tbsp of flour.

Prepare the Salsa

• Roast Poblano: Preheat oven broiler or a gas burner. Roast both poblano peppers over an open flame or under a broiler until skin is blackened and blistered all over. Immediately place them in a bowl, cover tightly with plastic wrap for 10-15 minutes (to steam and loosen skin). Peel off the skin, deseed, and finely dice both. Set aside half of the diced poblano for the fritter mixture, and use the other half for the salsa.
• Dice & Combine: Ensure thawed peaches are finely diced. Finely dice the red onion. Chop the fresh cilantro.
• Dress: In a medium bowl, combine the diced peaches, half of the diced roasted poblano (from step 1), diced red onion, chopped cilantro, fresh lime juice, orange ginger marmalade, cumin, salt, and black pepper. Stir gently to combine all ingredients.
• Rest: Let the salsa sit for at least 15 minutes (or refrigerate for longer) to allow the flavors to meld. Taste and adjust seasonings if needed.

Prepare the Aioli

• Combine Ingredients: In a small bowl or a mini food processor, combine the mayonnaise, minced garlic, orange ginger marmalade, fresh orange juice, fresh lime juice, optional chopped cilantro, salt, black pepper, and optional red pepper flakes.
• Blend (or Whisk): If using a food processor, blend until completely smooth. If mixing by hand, whisk vigorously until thoroughly combined and smooth.
• Taste and Adjust: Taste the aioli and adjust seasonings as needed.
• Chill: For best flavor, cover and refrigerate for at least 30 minutes before serving.

Fry Fritters & Assemble

• Fry Fritters: Heat 2-3 Tbsp neutral oil in a large non-stick skillet over medium heat.
• Form & Cook: Scoop about 2-3 Tbsp of the fritter mixture (or place pre-formed patties) and gently flatten into patties, about ½-inch thick. Place fritters in the hot oil (do not overcrowd) and cook for 3-5 minutes per side, or until golden brown and crispy.
• Drain & Serve: Transfer cooked fritters to a paper towel-lined plate to drain. Repeat with remaining mixture.
• Assemble: Arrange the hot fritters on a serving platter. Top each fritter with a generous spoonful of the salsa. Serve the aioli on the side for dipping.

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