Corn Fritters With Black Bean Salad

Submitted by DailyInspiration

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

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

directions

1. In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 teaspoons salt - toss well.
2. In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 teaspoons 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 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.

Reviews

[mommyluvs2cook]

Nice! The bean salad went nice with the corn cake :)

 

[Linky]

I confess - I didn't make the black bean salad and instead, served this with left-over central American slaw -pretty much same ingredients except cabbage instead of beans. Anyway, the fritters were excellent and really quite easy. I used less oil than called for and that worked for me.