Corn Fritters with Black Bean Salad
Elevate your weeknight meals with these irresistibly crispy Corn Fritters paired with a vibrant Black Bean Salad. Bursting with the natural sweetness of sweet corn and the subtle oniony kick of scallions, these golden fritters are pan-fried to perfection. Complementing them is a tangy black bean salad made with juicy cherry tomatoes, crunchy red bell peppers, and a zesty lime-cumin dressing that ties the dish together. This recipe comes together in just 35 minutes, making it an ideal quick, vegetarian-friendly option for lunch, dinner, or even brunch. Serve it as a standalone dish or alongside your favorite dipping sauces for an easy, satisfying meal packed with texture and fresh flavors.
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Recipe Information
Ingredients
- 2 cups Sweet corn (fresh or frozen)
- 0.75 cups All-purpose flour
- 0.25 cups Cornmeal
- 1 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 large Eggs
- 0.5 cups Milk
- 3 Scallions, finely chopped
- 4 tablespoons Vegetable oil (for frying)
- 1 cups Black beans, rinsed and drained
- 1 cup Cherry tomatoes, halved
- 0.5 cups Red bell pepper, diced
- 0.25 cups Cilantro (or parsley), chopped
- 2 tablespoons Fresh lime juice
- 1 tablespoon Olive oil
- 0.5 teaspoons Ground cumin
Instructions
In a large bowl, combine the flour, cornmeal, baking powder, salt, and black pepper.
In a separate bowl, whisk together the eggs and milk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just incorporated. Fold in the sweet corn and chopped scallions.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot, drop about 2 tablespoons of batter into the pan for each fritter, flattening slightly with the back of a spoon.
Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed. Place cooked fritters on a plate lined with paper towels to drain any excess oil.
To prepare the black bean salad, combine the black beans, cherry tomatoes, red bell pepper, and cilantro in a mixing bowl.
In a small bowl, whisk together the lime juice, olive oil, and ground cumin. Pour the dressing over the black bean mixture and toss well to combine.
Serve the corn fritters warm with the black bean salad on the side. Optionally, garnish with extra cilantro or a dollop of sour cream.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 41.7 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 475 mg | 37% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3230 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
