Recipe by Lizzymommy
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 Harvest Mexican Squash Casserole. 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!
- 118.29 ml yellow cornmeal
- 118.29 ml unbleached white flour
- 2.46 ml baking powder
- 2.46 ml salt
- 4.92 ml chili powder
- 2.46 ml ground cumin
- 0.25 ml cayenne
- 118.29 ml 1% low-fat milk
- 1 egg yolk (save the white!)
- 236.59 ml cooked black beans
- 236.59 ml grated sharp cheddar cheese
- 118.29 ml corn kernel (fresh or frozen)
- 29.58 ml minced fresh cilantro
- 177.44 ml chopped red bell pepper (1 medium pepper)
- 29.58 ml diced roasted green chili peppers (canned or fresh)
- 2 egg whites (that includes the one from the egg yolk earlier)
- 59.14 ml canola oil (start frying with 1/2 cup - 1/4 cup is what is absorbed)
Directions See How It's Made
- 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.