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Black Bean, Corn, and Cheddar Fritters

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“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!”
15 fritters

Ingredients Nutrition


  1. Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
  2. Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
  3. Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
  4. In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
  5. 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.).
  6. 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.
  7. Serve immediately with sour cream and salsa on the side.

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