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A Recipe for
Black Bean Corn & Cheddar Fritters
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Food Tip |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
This Recipe for Black Bean Corn & Cheddar Fritters is one of thousands in the Recipes-to-go Cheese Cookbook.
An empty belly is the best cook. |
| Estonian Proverb |
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Food Tip |
This is a recipe for Black Bean Corn & Cheddar Fritters from the recipe cookbook of Recipes-to-go (Cheese)
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
1/2 c yellow cornmeal
1/2 c unbleached white flour
1/2 ts baking powder
1/2 ts salt
1 ts chili powder
1/2 ts ground cumin
: ds cayenne
1/2 c milk
1 egg yolk
1 c black beans -- cooked
1 c sharp Cheddar cheese -- (4
: ounces), grated
1/2 c fresh corn -- or frozen
: corn
: kernels
2 TB cilantro -- minced fresh
3/4 c red bell pepper -- (1 medium
: pepper),
: chopped
2 TB green chili peppers --
: roasted and chopped
2 egg whites
1/2 c canola oil
: Sour cream for serving
: Salsa for serving
Stir together the cornmeal, flour, baking powder, salt, chili powder,
cumin, and cayenne in a medium-size 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 the 1/2 cup oil in a 10-inch 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.
Fritters are best served hot and crispy, right out of the pan.
4 or 5 servings (about 15 fritters)
Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from
the author of Horn of the Moon cookbook Adapted for Mastercook
software by Brenda Adams <adamsfmle@sprintmail.com>
Recipe By : Ginny Callan, Beyond The Moon Cookbook
From: Brenda Adams <adamsfmle@sprintmaidate: Fri, 25 Oct 1996 23:38:25
~0700
Serves: 5
Black Bean Corn & Cheddar Fritters Recipe brought to you by Recipes To-Go