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In a large bowl, lightly mash about half of the rinsed and drained black beans with a fork or potato masher. This will help bind the fritters. Add the remaining whole black beans and the corn kernels to the bowl.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, chili powder, ground cumin, cayenne pepper, salt, and black pepper.
Add the beaten egg, diced red onion, minced jalapeño, and chopped fresh cilantro to the bowl with the corn and black beans. Mix well to combine.
Gradually add the dry flour mixture to the wet corn and bean mixture, stirring until just combined. Be careful not to overmix the batter.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep and reach a temperature of approximately 350°F.
Once the oil is hot, carefully drop spoonfuls (about 2 tablespoons each) of the fritter batter into the skillet, leaving space between them. Gently flatten each fritter with the back of a spoon.
Cook the fritters for 3 to 4 minutes per side, or until golden brown and cooked through. Work in batches to avoid overcrowding the skillet.
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
Serve the Spicy Corn and Black Bean Fritters warm, drizzled generously with hot honey.

In a large bowl, lightly mash about half of the rinsed and drained black beans with a fork or potato masher. This will help bind the fritters. Add the remaining whole black beans and the corn kernels to the bowl.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, chili powder, ground cumin, cayenne pepper, salt, and black pepper.
Add the beaten egg, diced red onion, minced jalapeño, and chopped fresh cilantro to the bowl with the corn and black beans. Mix well to combine.
Gradually add the dry flour mixture to the wet corn and bean mixture, stirring until just combined. Be careful not to overmix the batter.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep and reach a temperature of approximately 350°F.
Once the oil is hot, carefully drop spoonfuls (about 2 tablespoons each) of the fritter batter into the skillet, leaving space between them. Gently flatten each fritter with the back of a spoon.
Cook the fritters for 3 to 4 minutes per side, or until golden brown and cooked through. Work in batches to avoid overcrowding the skillet.
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
Serve the Spicy Corn and Black Bean Fritters warm, drizzled generously with hot honey.