Title: Black Bean, Corn, and Cheddar Fritters
Categories: Brenda, Cookbook, Vegetables, Vegetarian
Yield: 5 Servings

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
1 Dash of 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
Recipe By : Ginny Callan, Beyond The Moon Cookbook

Posted to MC-Recipe Digest V1 #259

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

From: Brenda Adams