Black Beans and Rice with Smoked Mozzarella Fritters

The recipe for the black beans is mine. I wanted I it for dinner tonight, but I found a stack of printed out recipes and really wanted to try the fritters, so  I decide on both.  The fritters are a bit laborous; I am not the fryer in the house, and I had some issues with the breading.  (I have issues with breading always) I couldn't find the regular mozzarella in smoked; I could only find the fresh in smoked. Fresh mozzarella dosen't melt like the regular so there were consistancy issues, but still really tasty.  The beans are one of my favorite recipes and super easy.  I like to mix them with spinach; don't be tempted to just throw the raw spinach in at the end and cook it with the beans.  It changes the whole flavor of the dish.

My Black Beans
4 Servings

1 sm Onion,Diced
1 sm Squash,Diced
1 stalk  Celery,Diced
1 cn Black Beans
2 ea Garlic,Minced
1/2    Chapotle In Adobo,Chopped
Salt
Olive Oil
Balsamic Vinegar
Sautee the onion, squash and celery with salt to taste in oil until
soft.  Add beans (liquid and all) and chapotle and garlic. Cover and cook over low heat
20 minutes to hours.  Add a splash of the vinegar.

I like to chop some raw spinach, heat some olive oil in a pan with a
smashed garlic clove.  Remove the garlic and wilt the spinach.  Add it to
the beans once they are done.

  
Smoked Mozzarella And Ricotta Fritters
      18    Fritters
  1 1/2 c  fresh whole milk ricotta
  1 1/2 c  shredded smoked mozzarella
    1/4 t  salt
    1/4 t  freshly ground black pepper
      2 c  panko (Japanese bread crumbs)
      3    large eggs
    3/4 c  all-purpose flour
           Vegetable oil,for frying
    1 T  fresh chopped thyme leaves
           Balsamic Dipping Sauce
      6 T  balsamic vinegar
      2 T  lemon juice
      2 T  Dijon mustard
      1 T  honey
    1/2 c  extra-virgin olive oil
    1/2 t  salt
    1/2 t  freshly ground black pepper
For the Fritters: In a small bowl combine the ricotta, smoked
mozzarella, salt, and pepper. In another bowl pour the panko. In a
third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line
a tray with parchment paper.
Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and
roll to coat. Transfer the ball to the eggs and roll to coat. Transfer
the cheese ball to the panko and again roll to coat. Transfer the ball
to the parchment-lined tray. Continue with the remaining cheese mixture.

Meanwhile heat 3 inches of vegetable oil in a large skillet to 350
degrees F. Fry fritters in batches, being careful not to overcrowd the
pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to
paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic
Dipping Sauce.

For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice,
mustard, and honey in a blender. Blend until combined. Add the oil in a
steady stream while the machine is running. Season with the salt and
pepper. Serve in a small bowl alongside the fritters.
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