Black bean, corn, and cheddar fritters
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Yellow cornmeal |
| ½ | cup | Unbleached white flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| 1 | Dash of cayenne | |
| ½ | cup | Milk |
| 1 | Egg yolk | |
| 1 | cup | Black beans; cooked |
| 1 | cup | Sharp Cheddar cheese; (4 ounces), grated |
| ½ | cup | Fresh corn; or frozen corn kernels |
| 2 | tablespoons | Cilantro; minced fresh |
| ¾ | cup | Red bell pepper; (1 medium pepper), chopped |
| 2 | tablespoons | Green chili peppers; roasted and chopped |
| 2 | Egg whites | |
| ½ | cup | Canola oil |
| Sour cream for serving | ||
| Salsa for serving | ||
Directions
Stir together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-size bowl.
Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
In another bowl, beat the egg whites with an electric mixer until stiff.
Gently fold them into the batter, Heat the ½ cup oil in a 10-inch skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.)
Spoon in about ¼ cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
Serve immediately with sour cream and salsa on the side.
Fritters are best served hot and crispy, right out of the pan.
4 or 5 servings (about 15 fritters) Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the author of Horn of the Moon cookbook Adapted for Mastercook software by Brenda Adams <adamsfmle@...>
Recipe By : Ginny Callan, Beyond The Moon Cookbook Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:38:25 -0700 From: Brenda Adams <adamsfmle@...>