|Corn Fritters with Black Bean Salsa|
Corn Fritters with Black Bean Salsa
I used this basic recipe for the fritters-replace the corn and cheese with just about any other veggie and cheese.
Makes 12 small fritters
1t. baking powder
1/2 t. salt
1/2 t. Worcestershire
dash hot sauce
milk as needed (usually 1/4 to 1/2 c.)
Mix all ingredients well until you have a thick batter.
Fold in 1 1/2 c. corn kernels-cooked and drained
3/4 c. shredded Monterey Jack cheese
Drop by the tablespoon onto a hot, lightly greased (I like olive oil spray) griddle and fry until puffed and browned. Keep warm on paper towels while you fry the remainder. Top with salsa, sour cream and green onion.
Black Bean Salsa
1 can (15 oz) black beans-rinsed and drained
1 cup corn kernels
1 1/2 c prepared salsa (I like fresh-below)
extra minced garlic
Mix and chill for an hour or so to blend flavors.
3 large ripe tomatoes skinned, seeded, and chopped
1 small white onion chopped
3 garlic cloves minced
jalapeno or Serrano chiles (as many as you like) stemmed,
seeded, and chopped (or 1 small can of chopped mild green chiles)
1/4c. chopped cilantro or flat-leaf parsley
1t. kosher salt
1t. sugar if the tomatoes are acidic
Combine all and mix well.
Allow flavors to blend for at least 1 hr.
Taste for seasoning and serve at room temperature.
Refrigerate unused portion.