Black Bean, Corn, And Cheddar Fritters

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup yellow cornmeal
• 1/2 cup unbleached flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 dash cayenne
• 1/2 cup 1% low-fat milk
• 1 egg yolk (save the !)
• 1 cup cooked black beans
• 1 cup grated sharp cheddar cheese
• 1/2 cup corn kernel (fresh or frozen)
• 2 tablespoons minced fresh cilantro
• 3/4 cup chopped red bell pepper (1 medium pepper)
• 2 tablespoons diced roasted green chili peppers (canned or fresh)
• 2 egg whites (that includes the one from the egg yolk earlier)
• 1/4 cup canola oil (start frying with 1/2 cup - 1/4 cup is what is absorbed)

Recipe

• 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.