Spicy Corn and Black Bean Fritters with Lime Crema
Spicy Corn and Black Bean Fritters with Lime Crema
Ingredients
For the Fritters
- 2 cups frozen corn kernels, cooked and drained
- 1 1/2 cups black beans, rinsed and drained
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (seeds removed for less heat, optional)
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying, as needed
For the Lime Crema
- 1/2 cup sour cream
- 1 lime, juiced and zested
- 1/8 teaspoon kosher salt
Instructions
- 1
Cook the frozen corn kernels: In a small saucepan, bring about 1 cup of water to a boil. Add the frozen corn kernels and cook for 3 to 4 minutes, or until tender-crisp. Drain thoroughly in a colander and set aside to cool slightly.
⏱️ 5 min
- 2
Prepare the remaining fritter ingredients: Finely dice the red bell pepper and red onion. Mince the jalapeño and chipotle peppers. Chop the fresh cilantro. Rinse and drain the black beans thoroughly.
⏱️ 10 min
- 3
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cumin, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 2 min
- 4
In a separate small bowl, lightly beat the large egg. Add the cooked and drained corn kernels, black beans, diced red bell pepper, diced red onion, minced jalapeño, minced chipotle peppers, and chopped cilantro to the bowl with the dry ingredients. Pour in the beaten egg. Mix gently with a spoon or spatula until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Prepare the lime crema: In a small bowl, combine the sour cream, juice from one lime, lime zest, and 1/8 teaspoon kosher salt. Whisk until smooth. Taste and adjust seasoning if needed. Set aside.
⏱️ 3 min
- 6
Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a tiny bit of batter into the pan; it should sizzle immediately.
⏱️ 2 min
- 7
Once the oil is hot, carefully drop 1/4 cup portions of the fritter batter into the skillet, flattening them slightly with the back of a spoon. Do not overcrowd the pan; cook in batches if necessary. Fry for 3 to 4 minutes per side, or until golden brown and cooked through.
⏱️ 15 min
- 8
Using a slotted spoon or spatula, transfer the cooked fritters to a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 5 min
- 9
Serve the spicy corn and black bean fritters hot, accompanied by the fresh lime crema for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Corn and Black Bean Fritters with Lime Crema
Ingredients
For the Fritters
- 2 cups frozen corn kernels, cooked and drained
- 1 1/2 cups black beans, rinsed and drained
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced (seeds removed for less heat, optional)
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying, as needed
For the Lime Crema
- 1/2 cup sour cream
- 1 lime, juiced and zested
- 1/8 teaspoon kosher salt
Instructions
- 1
Cook the frozen corn kernels: In a small saucepan, bring about 1 cup of water to a boil. Add the frozen corn kernels and cook for 3 to 4 minutes, or until tender-crisp. Drain thoroughly in a colander and set aside to cool slightly.
⏱️ 5 min - 2
Prepare the remaining fritter ingredients: Finely dice the red bell pepper and red onion. Mince the jalapeño and chipotle peppers. Chop the fresh cilantro. Rinse and drain the black beans thoroughly.
⏱️ 10 min - 3
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cumin, chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until well combined.
⏱️ 2 min - 4
In a separate small bowl, lightly beat the large egg. Add the cooked and drained corn kernels, black beans, diced red bell pepper, diced red onion, minced jalapeño, minced chipotle peppers, and chopped cilantro to the bowl with the dry ingredients. Pour in the beaten egg. Mix gently with a spoon or spatula until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Prepare the lime crema: In a small bowl, combine the sour cream, juice from one lime, lime zest, and 1/8 teaspoon kosher salt. Whisk until smooth. Taste and adjust seasoning if needed. Set aside.
⏱️ 3 min - 6
Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium heat. The oil should be about 1/2 inch deep. To test if the oil is hot enough, drop a tiny bit of batter into the pan; it should sizzle immediately.
⏱️ 2 min - 7
Once the oil is hot, carefully drop 1/4 cup portions of the fritter batter into the skillet, flattening them slightly with the back of a spoon. Do not overcrowd the pan; cook in batches if necessary. Fry for 3 to 4 minutes per side, or until golden brown and cooked through.
⏱️ 15 min - 8
Using a slotted spoon or spatula, transfer the cooked fritters to a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 5 min - 9
Serve the spicy corn and black bean fritters hot, accompanied by the fresh lime crema for dipping.
⏱️ 1 min