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
  • 2
    garlic cloves, finely chopped
  • 1 tsp
    ground cumin
  • 3/4 c
    vegetable oil

How to Make Corn Fritters with Black Bean Salad


  1. In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 tsp. salt - toss well.
  2. In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 tsp. salt until well mixed.
  3. In 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.

Printable Recipe Card

About Corn Fritters with Black Bean Salad

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

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