Here was a nifty little trick to use up some bits and bobs…black beans from a batch I had soaked, some frozen corn, a couple of leftover scallions. I went light on the seasonings, but you can certainly go more heavy.
This is an example of a denser fritter! More water will make the batter lighter
These were a big success at my house on a night that everyone just wanted something casual that you could grab with a napkin and keep going. You’ll have to play around with the consistency…add more water if you want a lighter fritter, less if you want it dense (which will need more cooking time in order to cook that flour).
I didn’t think Leandro woud like them, but he loved them and ate loads!
Black Bean and Corn Fritters With Scallions
1 tsp coriander seeds
½ tsp salt
5 black pepper corns
1 Cup black beans (either from a can or soaked)
1 Cup corn kernels
Half an onion, minced (at least ½ Cup)
½ Cup scallions, sliced, green and white parts
2 eggs
2 Tbs cilantro
¾ Cup flour
Water
2 Tbs vegetable oil (or more) for frying
Grind coriander, salt and peppercorns in a mortar and pestle until pulverized.
In a large skillet, heat oil at medium-high. Meanwhile, in a large bowl, mix beans, corn, onion, scallions, eggs, cilantro and flour until blended. Add water to create a more liquidy batter that drips thickly off a spoon.
Drop large tablespoonfuls of batter into the hot oil and smooth out a bit into fritters. Don’t crowd them and cook about 3-4 minutes on each side, depending on thickness, adjusting temperature as needed. Place cooked fritters on paper towels to cool while you start the next batch and continue until done. Makes about a dozen fritters.
