Black Bean, Corn, And Cheddar Fritters Recipe

• 1/2 c. Yellow cornmeal
• 1/2 c. Unbleached white flour
• 1/2 tsp Baking pwdr
• 1/2 tsp Salt
• 1 tsp Chili pwdr
• 1/2 tsp Grnd cumin
• 1 dsh of cayenne
• 1/2 c. Lowfat milk
• 1 x Egg yolk
• 1 c. Black beans, cooked
• 1 c. Sharp Cheddar cheese, (4 ounces), grated
• 1/2 c. Fresh corn, or possibly frzn corn kernels
• 2 Tbsp. Cilantro, chopped fresh
• 3/4 c. Red bell pepper, (1 medium pepper), minced
• 2 Tbsp. Green chili peppers, roasted and minced
• 2 x Egg whites
• 1/2 c. Canola oil Lowfat sour cream for serving Salsa for serving

1. Stir together the cornmeal, flour, baking pwdr, salt, chili pwdr, cumin, and cayenne in a medium-size bowl.
2. Beat the lowfat milk with the egg yolk, and add in it to the dry ingredients, mixing well.
3. Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
4. In another bowl, beat the egg whites with an electric mixer till stiff.
5. Gently fold them into the batter,
6. Heat the 1/2 c. oil in a 10-inch skillet over medium-high heat.
7. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.)
8. Spoon in about 1/4 c. of batter for each fritter, making three or possibly four at a time.
9. Fry till golden on one side, 3 to 5 min.
10. Turn and fry till golden on the other side, and drain on paper towels.
11. Fry the rest of the batter in batches.
12. Serve immediately with lowfat sour cream and salsa on the side.
13. Fritters are best served warm and crispy, right out of the pan.
14. 4 or possibly 5 servings (about 15 fritters)

yellow cornmeal, flour, baking pwdr, salt, cumin, cayenne, milk, egg yolk, black beans, cheddar cheese, fresh corn, cilantro, red bell pepper, green chili peppers, egg whites, canola oil

Taken from cookeatshare.com/recipes/black-bean-corn-and-cheddar-fritters-85314 (may not work)