Best Cheddar And Black Bean Fritters Recipes

Black Bean, Corn, and Cheddar Fritters image

Provided by Lizzymommy

Time 40m

Yield 15 fritters

Number Of Ingredients 17

1/2 cup yellow cornmeal
1/2 cup unbleached white flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 dash cayenne
1/2 cup 1% low-fat milk
1 egg yolk (save the white!)
1 cup cooked black beans
1 cup grated sharp cheddar cheese
1/2 cup corn kernel (fresh or frozen)
2 tablespoons minced fresh cilantro
3/4 cup chopped red bell pepper (1 medium pepper)
2 tablespoons diced roasted green chili peppers (canned or fresh)
2 egg whites (that includes the one from the egg yolk earlier)
1/4 cup canola oil (start frying with 1/2 cup - 1/4 cup is what is absorbed)

Steps:

Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized 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 1/2 cup oil in a 10-inch iron 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 1/4 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.

Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 2.1, Cholesterol 20.9, Sodium 151.7, Carbohydrate 11.5, Fiber 1.8, Sugar 0.9, Protein 4.9

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.