Saturday, January 5, 2013

Light & Crispy Mexican Corn and Black Bean Fritters with Chili, Lime & Lite Sour Cream



Fritters are on my menu again. I promised there would be more. I love a good fritter. These black bean and corn fritters are crispy, without being greasy. They're a bit fluffy with a moist, soft interior. I use my favorite gluten-free supermarket mix in the batter. It gives them a welcoming lightness. Self rising flour will also work. The beans are rich in protein for a satisfying meatless meal.

Sweet corn, spicy chili, creamy black beans, tangy lime work together in perfect harmony to create a balanced dish. The addition of paprika and cumin lend pleasant smoky notes. My favorite Mexican flavors are in every crisp, cloud-like bite. Serve with cooling, lite sour cream or thick Greek yogurt for dipping.




Mexican Corn and Black Bean Fritter Recipe

Some Notes:

Pamela's Gluten Free Baking Mix gives these fritters a moist, fluffy interior and a crisp exterior. I find it at Whole Foods or on line. Self rising flour will work too.

They're lightly and quickly pan fried in healthy olive oil. It's sort of like making pancakes. Don't squish them down with a spatula. Let them do their thing. Brown on one side then flip over and finish cooking on the other. Don't overcrowd the pan. Fry in batches if you have to. Be gentle with your fritters and they'll reward you for it.

Pair them with freshly steamed rice and you have a complete protein. Eat them with salsa, creamy avocado, lite sour cream or thick Greek yogurt and you're in for one tasty, healthy meal. Guacamole would be great too.

Smoked paprika gives these fritters a mild smoky flavor which I love but you can leave it out with good results.

I've never tried this, but if you're vegan, you might try using nondairy milk and an egg substitute for these fritters.      

Makes about 10 fritters. Enjoy!

Mexican Corn and Black Bean Fritter Recipe

You'll Need:
  • 16 oz can of black beans, rinsed and drained. I used reduced sodium.
  • 1/2 red bell pepper, diced  
  • 1 small  jalapeno pepper, finely diced. Omit pepper if you don't like it spicy or take the veins and seeds out of the pepper.
  • 1/4 cup of fresh or frozen corn
  • 2 limes, zest one and place the zest in a medium bowl.
  • 6 scallions, diced and divided. Put half of the chopped scallions in the bowl with the lime zest.  
  • A generous handful of fresh parsley or cilantro. About 1/4 cup. Add to the bowl with the scallions and lime zest.   
  • 1/3 - 1/2 cup Pamela's Gluten Free Baking Mix or self rising flour (see notes).  
  • 2 tablespoons milk
  • 2 large eggs
  • 1/4 teaspoon of cumin
  • 1/2 teaspoon of smoked paprika (optional but so good)
  • Sea salt or kosher salt to taste
  • Olive oil or neutral tasting oil for cooking.   
To Serve: Lite sour cream or Greek yogurt, lime wedges, salsa, rice, avocado, hot sauce

The Rundown:
  1. Place the rinsed and drained black beans in the bowl of a food processor and whiz to a chunky consistency. Don't process the beans all the way down. They should still have some structure. 
  2. Place the red bell pepper, chili, corn and reserved scallions in a nonstick skillet with some olive oil and salt and cook until tender. Add the cumin and smoked paprika to the vegetables and stir to combine. Set the vegetables aside to let cool. 
  3. Put the processed black beans in the same bowl with the rest of the diced scallions, vegetables, lime zest, cilantro or parsley, milk, salt and eggs. Add Pamela's Gluten Free Baking Mix to the bowl or self rising flour and stir everything together. Start with 1/3 cup of Pamela's Gluten Free Mix or self rising flour and add more if the mixture seems too wet. The batter should be similar to pancake batter. 
  4. Heat a large nonstick frying pan on medium high with a tablespoon or so of oil. I used my non-stick Scanpan for this recipe. Drop batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serve with lime wedges, lite sour cream or Greek yogurt and other accompaniments. Enjoy!
````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````````
Try my Chickpea and Zucchini Fritters with Lemon, Herbs and Yogurt:


Lightened up Chickpea and Spinach Curry Kissed with Lime. All the creaminess you crave, minus the butter. http://jillyinspired.blogspot.com/2012/12/my-favorite-chickpea-curry-satisfyingly.html





4 comments:

  1. Hi there. Food on Friday: Corn on Carole's Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

    ReplyDelete
    Replies
    1. I Carole, I just linked this recipe. I'll check out some of the other links too. Thanks so much for popping by my blog! Please stop by again. Happy Cooking! Jill

      Delete
  2. Jill, thank you for linking this in to Food on Friday. We are now getting a great collection of dishes using corn together. I hope you have stopped by some of the other links to check them out!

    Ps I have just signed up to follow your blog. A follow back to Carole's Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email - I won't publish it - and the reminder will be by bcc so it will remain private

    ReplyDelete
    Replies
    1. Hi Carole, You're welcome! Thanks for telling me about Food on Friday. Great idea! Love hooking up with other bloggers.

      I shared your blog on my blog roll. Yes, I signed up to follow your blog too. I would like you to email me reminders too. jillyinspired@gmail.com
      It's a public email, so it's okay that others see it.

      Food Bloggers reading this comment check out this fun blog and link your recipes! http://caroleschatter.blogspot.co.nz/

      Delete