Sweet Corn & Black Bean Fritters
These Tex-Mex inspired sweet corn and black bean fritters are packed with colorful peppers, tender black beans, and perfectly in-season sweet corn. Paid with so many delicious dishes for a Tex-Mex fiesta.
Servings: 10 fritters
Ingredients
- 2 tablespoons olive oil divided
- ½ cup finely chopped onion
- ½ cup finely chopped bell pepper
- 2 eggs
- ½ cup ricotta cheese
- 1 teaspoon taco seasoning
- 2 cups Florida sweet corn kernels
- ½ cup cooked black beans
- ¼ cup finely chopped fresh cilantro
- ⅓ cup self-rising flour
Instructions
- Preheat the oven to 375°F. Line a large baking pan with foil and set aside. You won't be baking these but it will keep them warm while you make each batch.
- Meanwhile, heat about a tablespoon of olive oil in a medium skillet over medium-high heat. Add onion and peppers, and cook for 5-7 minutes until softened and golden brown. Scrape into a small bowl and set aside.
- In a medium bowl, beat together eggs, ricotta cheese and taco seasoning until fully combined. Stir in the onion and pepper mixture, corn, black beans and cilantro.
- Fold in the flour gently until it is just incorporated; do not over-mix.
- Return the same skillet to the burner and add remaining olive oil; heat to medium-low.
- Using a standard ice cream scoop, scoop the batter into the greased skillet and carefully pat down the mounds to form a patty. Don't overcrowd the skillet -- just make 2-3 at a time.
- Cook each fritter for about 2-3 minutes on each side or until they are golden brown and cooked all the way through.
- As you take each one out of the skillet, place it onto your baking pan and then place the pan in the oven while you make the next batch -- this will not only take out any of the wetness that may remain in the centers, but also keep them nice and toasty while you finish up. Continue until no more batter remains.
- Serve the fritters hot topped with sour cream, queso fresco, salsa or any toppings you enjoy.
Notes
Variations
- Plain Corn Fritters. Omit the beans and add an extra ½ cup of sweet corn in their place. Omit the black beans and cilantro. Add ½ teaspoon sea salt in place of taco seasoning.
- Corn & Zucchini Fritters. Grate one small zucchini on a box grater. Place in a clean kitchen towel and wring out any excess liquid. Omit black beans and use desired seasoning and herbs.
- Make them spicy! Add 1 finely chopped jalapeno pepper to the fritter batter.
- Make them cheesy! Stir ½ cup shredded cheddar, pepper jack or monterey jack cheese to the batter.
- Make them smoky! Add a few pieces of crispy, chopped bacon to the batter.
- Gluten-Free: Use 1:1 gluten free flour with the addition of ¾ teaspoon baking powder whisked in instead of regular self-rising flour.