Creole Red Bean Fritters with Fried Eggs and Hot Sauce Hollandaise

Creole Red Bean Fritters with Fried Eggs and Hot Sauce Hollandaise ingredients

• 2 cans (15 oz each) canned red beans, rinsed and drained
• 0.5 cup yellow onion, finely diced
• 0.5 cup celery stalk, finely diced
• 0.5 cup green bell pepper, finely diced
• 2 cloves garlic, minced
• 0.25 cup all-purpose flour
• 0.25 cup yellow cornmeal
• 1 large egg, lightly beaten
• 1 tbsp Creole seasoning
• 1 tsp hot sauce (e.g., Tabasco)
• 2 tbsp fresh parsley, chopped
• 2 tbsp green onions, sliced
• 0.5 cup vegetable oil, for frying
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1 tsp hot sauce
• 0.5 cup (1 stick) unsalted butter, melted and warm
• 0.25 tsp salt
• 4 large eggs
• 2 tbsp butter or oil, for frying eggs
• 2 tbsp fresh parsley or green onions, chopped, for garnish

How to make Creole Red Bean Fritters with Fried Eggs and Hot Sauce Hollandaise

1. Prepare the fritter base: In a large bowl, coarsely mash the 2 cans of rinsed and drained red beans with a potato masher or fork, leaving some texture.
2. Sauté the trinity: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add 0.5 cup diced yellow onion, 0.5 cup diced celery, and 0.5 cup diced green bell pepper. Cook for 5-7 minutes until softened, then stir in 2 minced garlic cloves and cook for 1 more minute until fragrant.
3. Combine fritter ingredients: Add the sautéed vegetables to the mashed beans. Stir in 0.25 cup all-purpose flour, 0.25 cup yellow cornmeal, 1 lightly beaten large egg, 1 tablespoon Creole seasoning, 1 teaspoon hot sauce, 2 tablespoons chopped fresh parsley, and 2 tablespoons sliced green onions. Mix well until everything is thoroughly combined.
4. Form and fry fritters: Heat 0.5 cup vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Form the bean mixture into 8-10 patties, about 2.5 inches in diameter. Carefully place the patties into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, until golden brown and crisp. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil, and keep warm.
5. Prepare a double boiler for the Hollandaise: Fill a small saucepan with about 1 inch of water and bring it to a simmer over medium heat. Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water.
6. Whisk egg yolks and liquids: In the heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon hot sauce until light and foamy. Continue whisking constantly for 2-3 minutes as the mixture heats, until it thickens slightly and coats the back of a spoon.
7. Emulsify with butter: Slowly drizzle in 0.5 cup of warm melted unsalted butter, a few drops at a time initially, while continuously whisking to create a smooth emulsion. As the sauce thickens, you can add the butter in a thin, steady stream. If the sauce becomes too thick, whisk in a teaspoon of warm water.
8. Season the Hollandaise: Remove the bowl from the heat. Stir in 0.25 teaspoon salt and adjust seasoning as needed. Keep the Hollandaise warm, but not hot, by placing the bowl over a pot of very warm (not simmering) water, or in a warm spot on the counter, whisking occasionally.
9. Fry the eggs: In a separate non-stick skillet, melt 2 tablespoons butter or oil over medium heat. Crack 4 large eggs into the skillet and fry to your desired doneness (sunny-side up, over easy, etc.). Season with a pinch of salt and pepper.
10. Assemble and serve: Place 2-3 warm red bean fritters on each serving plate. Top each portion with a freshly fried egg. Drizzle generously with the hot sauce Hollandaise, and garnish with additional chopped parsley or green onions. Serve immediately.

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