Best Corn Fritters With Black Bean Salad Recipes

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BLACK BEAN, CORN, AND CHEDDAR FRITTERS



Black Bean, Corn, and Cheddar Fritters image

Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though!

Provided by Lizzymommy

Categories     Lunch/Snacks

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

CORN FRITTERS WITH BLACK BEAN SALAD



Corn Fritters With Black Bean Salad image

Make and share this Corn Fritters With Black Bean Salad recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 (15 ounce) cans black beans, rinsed and drained well
1 large avocado, cut into small cubes
1/2 cup fresh cilantro leaves, packed
1/4 small red onion, very thinly sliced
3 tablespoons fresh lime juice
4 cups fresh corn kernels
1/2 cup all-purpose flour
2 large eggs, beaten
2 garlic cloves, finely chopped
1 teaspoon ground cumin
3/4 cup vegetable oil

Steps:

  • In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 teaspoons salt - toss well.
  • In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 teaspoons salt until well mixed.
  • In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful; oil will splatter. Transfer to cookie sheet in 225 degree F. oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top.

Nutrition Facts : Calories 887, Fat 55.2, SaturatedFat 8.1, Cholesterol 93, Sodium 65.8, Carbohydrate 82.9, Fiber 21, Sugar 10, Protein 24.6

CORN FRITTERS WITH BLACK BEAN SALAD



Corn Fritters with Black Bean Salad image

Recipe is from Good Housekeeping Magazine. Perfect for a light lunch or brunch.

Provided by Daily Inspiration S

Categories     Salads

Time 40m

Number Of Ingredients 11

2 can(s) 15-oz. cans black beans, rinsed and drained well
1 large avocado, cut into small cubes
1/2 c fresh cilantro leaves, packed
1/4 c red onion, very thinly sliced
3 Tbsp fresh lime juice
4 c fresh corn kernels
1/2 c all-purpose flour
2 large eggs, beaten
2 garlic cloves, finely chopped
1 tsp ground cumin
3/4 c vegetable oil

Steps:

  • 1. In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 tsp. salt - toss well.
  • 2. In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 tsp. salt until well mixed.
  • 3. In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful, oil will splatter. Transfer to a cookie sheet in a 225 degree oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top.

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