Best Black Bean Corn And Cheddar Fritters Recipes

Easy Black Bean Fritters image

Provided by KatieBlank

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (16 ounce) can black beans, rinsed and drained
1/2 cup vegetable oil, for pan frying
1/2 cup cornmeal
1/4 cup all-purpose flour
1 egg white
1/2-1 cup cheese (cheddar, colby jack, whatever you like... I use cheddar)
3 -4 tablespoons milk (more or less for moisture)
salt, pepper, sugar to taste
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 garlic clove, finely chopped (or 1tsp garlic powder)
2 1/2 tablespoons taco seasoning

Steps:

Rinse and drain beans.
In a separate bowl, mix all dry ingredients. Stir in egg white, and add milk slowly until a sticky, spreadable paste forms. NOT runny, but not a solid blob.
Add beans, and mix well. I do not mash ALL of the beans. The texture of a few whole beans is nice. However, I do stir the mixture vigorously to break up and mash about 1/3 of the beans.
Add cheese and stir. If the mixture seems too dry, add milk.
Form into patties of the desired size, and pan fry for a couple of minutes on each side.
Serve with sour cream, cheese, salsa, guacamole, etc.
Yummy!

Nutrition Facts : Calories 497.2, Fat 32.3, SaturatedFat 6.2, Cholesterol 10.6, Sodium 301.8, Carbohydrate 40.3, Fiber 8.9, Sugar 0.5, Protein 13.5

Cheddar and Black Bean Fritters image

Yield Makes about 18 fritters

Number Of Ingredients 13

1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1/4 teaspoon cayenne
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup milk
1 large egg yolk
1 cup 1/4-inch-diced extra-sharp Cheddar (about 1/4 pound)
1 cup canned black beans, rinsed well in a sieve and patted dry between layers of paper towels
2 large egg whites
vegetable oil for frying the fritters
sour cream and tomato salsa as accompaniments if desired

Steps:

In a bowl whisk together well the cornmeal, the flour,the baking powder, the cayenne, the salt, and the cumin, whisk in the milk and the yolk, and stir in the Cheddar and the beans. In another bowl beat the whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly. Heat 1/8 inch of the oil in a well-seasoned cast-iron or non-stick skillet over moderately high heat until it is hot but not smoking. Working in batches, drop heaping tablespoons of the batter into the skillet, spreading them slightly, fry the fritters for 1 minute on each side, or until they are golden brown, and let them drain on paper towels. Serve the fritters with the sour cream and the tomato salsa.