Real Recipes From Real Home Cooks ®

corn fritters with black bean salad

(1 rating)
Recipe by
Daily Inspiration S
Somewhere, TX

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

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For corn fritters with black bean salad

  • 2 can
    15-oz. cans black beans, rinsed and drained well
  • 1 lg
    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 lg
    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.