Black Bean, Corn, and Cheddar Fritters

Name: Black Bean, Corn, and Cheddar Fritters
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 15 fritters
Ingredients: 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)

Submitted 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 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!"

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photo by Striving Bean

Ready In:: 40mins
Ingredients:: 17
Yields:: 15 fritters

ingredients

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

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.