Wednesday, May 02, 2007

Veggie Wednesday: Corn Fritters with Black Bean Salsa


Corn Fritters with Black Bean Salsa
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.

Corn Fritters
Makes 12 small fritters

Printable Recipe

1c. flour
1 egg
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
Printable Recipe


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.


Fresh Salsa
Printable Recipe


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
1 lime-juiced
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.

9 comments:

Phil. said...

Hi Anne,
Thanks for passing by. :)

Looks like this father of five (who only cooks two days a week) has another place to visit to get some recipe ideas.

Take care.

Melanie said...

That looks and sounds really yummy! I may have to add that to my menu for next week. :)

Deborah Dowd said...

I love corn fritters and with black bean salsa, I think it sounds great (and will raise the health factor!) I noticed some delicious fresh corn at my market so maybe I'll put it to good use!

Lisa said...

That looks delicious. I'll have to try it! Love your blog!

Jenni said...

OH yummy. That's all I have to say about that.

Hey Anne, have you ever read A Meal Observed by Andrew Todhunter? I think it would be beloved by you. I bought it for my sister (the one in my family who loves to cook) and she nearly ate the book.

Anne said...

Guys, they were GOOD. LOL

Jenni-no, but you intrigued me so I looked it up and KNOW that I'd love to read it!

carole said...

mmmmmmm... OK.. need to make that this week. Why is it that I ALWAYS forget to look at veggie wed?

BTW the eggplant mozzerella recipe got 2 thumbs up...yummo! Thanks

Chef Jules said...

These look fab! A "must make" for me. Thank you!

kristin1724 said...

Your fresh salsa recipe is really close to how I make mine. My slight changes: I use red onion for the extra bite, I add a dash of cumin, a teaspoon-ish of olive oil, and my favorite addition: diced avocado. It adds a yummy flavor and some great healthy fats. If you do let the flavors mix, make sure to add the avocado just before serving. My favorite place to use this salsa: fish tacos!