Advocate-tested recipe

Fried Red Beans and Rice With Green Garlic Mayonnaise

Makes 16 to 20 appetizer portions. Recipe is from Poppy Tooker, host of “Louisiana Eats!” radio show and author of the book by the same name.

For the green garlic mayonnaise:

1 clove garlic

6 green onions

1/2 cup flat-leaf parsley leaves

1 egg

Juice of 1 lemon

1 cup olive oil

1/2 tsp. salt

2 tbls. ketchup

For the beans and rice:

1 cup cooked brown or white rice

1 cup red beans, preferably fresh, cooked creamy style

4 green onions, thinly sliced

4 tbls. finely chopped ham

1 cup plus 2 tbls. dried bread crumbs

2 tsps. hot sauce

2 eggs

1/2 cup milk

1 cup flour

Oil for deep-frying

1. Make the mayonnaise: With food processor running, drop in the garlic clove. Add the green onions and parsley and process until finely chopped but not liquefied. Add 1 egg and the lemon juice. With the machine running, slowly drizzle in the olive oil. Add the salt and ketchup. Mix well. Refrigerate to marry the flavors while you make the Fried Red Beans and Rice.

2. Mix together the rice, red beans, onions, ham and 2 tablespoons bread crumbs. Sprinkle on the hot sauce, then stir in 1 egg to form a tight batter.

3. Whisk the milk and remaining egg to make an egg wash. Form small balls from red beans and rice mixture. Roll in flour, then coat with the egg wash and roll in the remaining bread crumbs.

4. Heat the oil to 360 F and fry the balls until golden brown. Drain on paper towels and serve immediately with the mayonnaise.