Recipe - Black Bean Corn And Cheddar Fritters

One half cup Yellow cornmeal
One half cup Unbleached white flour
One half teaspoon Baking powder
One half teaspoon Salt
1 teaspoon Chili powder
One half teaspoon Ground cumin
1 Dash of cayenne
One half cup Milk
1 Egg yolk
1 cup Black beans; cooked
1 cup Sharp Cheddar cheese; (4
ounces), grated
One half cup Fresh corn; or frozen corn
kernels
2 tablespoon Cilantro; minced fresh
Three fourths cup Red bell pepper; (1 medium
pepper), chopped
2 tablespoon Green chili peppers; roasted
and chopped
2 Egg whites
One half cup Canola oil
Sour cream for serving
Salsa for serving

Stir together the cornmeal, flour, baking powder, salt, chili powder,
cumin, and cayenne in a mediumsize 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 One half cup oil in a 10inch skillet over mediumhigh 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 One fourth 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

Posted to MCRecipe Digest V1 #259

Date: Fri, 25 Oct 1996 23:38:25 0700

From: Brenda Adams adamsfmle@sprintmail.com