Corn Fritters with Black Bean Salad

Daily Inspiration S


Recipe is from Good Housekeeping Magazine. Perfect for a light lunch or brunch.

★★★★★ 1 vote
20 Min
20 Min
Stove Top


2 can(s)
15-oz. cans black beans, rinsed and drained well
1 large
avocado, cut into small cubes
1/2 c
fresh cilantro leaves, packed
1/4 c
red onion, very thinly sliced
3 Tbsp
fresh lime juice
4 c
fresh corn kernels
1/2 c
all-purpose flour
2 large
eggs, beaten
garlic cloves, finely chopped
1 tsp
ground cumin
3/4 c
vegetable oil


1In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 tsp. salt - toss well.
2In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 tsp. salt until well mixed.
3In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful, oil will splatter. Transfer to a cookie sheet in a 225 degree oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top.

About this Recipe

Course/Dish: Other Main Dishes, Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy