Corn Black Bean Fritters
I must admit I am a kitchen gadget junkie, drop me off at any Williams Sonoma, Bed Bath & Beyond, or heck, even a lowly bottom of the rung department store, and I can pick up something that I think might be useful in the kitchen.
After making these Corn Black Bean Fritters, which were really a pain to keep intact. I really could have used a round metal mold.
With all my hours spent pursuing housewares how is it that I never picked any up? I did have a biscuit cutter though. Similar in that they are round and metal, with the addition of a handle on the top. No worries, I just scooped up some batter with an ice cream scoop (so they are all the same size) plopped it down on a board lined with parchment then maneuvered the biscuit cutter over the top and using the back of a spoon smushed it all down nice and compact.
My experience with any fritter or veggie burger, has been that they, more often than not, fall apart when cooking. I have had some good results in a cast iron pan, and don’t even want to talk about how many times I have tried to cook them on the BBQ THEY FALL APART! No matter how many useful tips are added to the recipe, and no partial freezing does not work. What does work is to squish them into a form and press down until they are super compacted. That, my friend, does work.
Ingredients
- 4 Tbsp olive oil, divided
- 1 large sweet onion, chopped
- 1 orange pepper, chopped small
- 1 red pepper, chopped small
- 1 serrano pepper, finely chopped
- 4 large garlic cloves, chopped
- 3 ears fresh corn, cut from the cob (or frozen will work as well)
- 1 can black beans 15 oz, rinsed and drained
- 1 cup GF flour
- 1 cup GF breadcrumbs
- 1 cup shredded mexican cheese, or any shredded cheese you prefer
- 2 eggs, beaten
- 1 Tbsp salt
- 1 Tbsp pepper
- 1 Tbsp cumin
- 1/2 tsp cayenne pepper (I used more)
- 1/2 cup chopped fresh cilantro
Instructions
Add 2 Tbsp of olive oil to hot skillet, once heated through add onion and peppers
Cook approx. 5 minutes, until onions are soft and starting to brown at edges
Add garlic, cumin and cayenne and cook stirring everything around another minute
In the meantime cut corn kernels from cob and place in large bowl along with the black beans
Mix in onion peppers, flour, breadcrumbs, eggs, cilantro and shredded cheese
Season with salt and pepper, I used about 1 Tbsp of each
Form into patties (if you have metal forms lucky you!)
Heat large cast iron pan over med/high heat, once very hot add remaining olive oil
Once oil is extremely hot add fritters, turn heat down to medium and cook until browned and crisp
Flip over and cook the other side until nicely browned and crisp as well
https://pamelasglutenfreerecipes.com/vegetarian/corn-black-bean-fritters/
carla 
Breanne 
Pamela