Best Mexican Corn And Bean Fritters Recipes

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MEXICAN CORN AND BEAN FRITTERS



Mexican Corn and Bean Fritters image

Make and share this Mexican Corn and Bean Fritters recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 cup cooked red kidney beans, drained
1/2 cup creamed corn
1/4 cup red bell peppers or 1/4 cup orange bell pepper, chopped
2 tablespoons fresh coriander, chopped
1 teaspoon dried oregano
1 teaspoon cumin powder
1/2 cup cornmeal
1/2 cup white flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon asafoetida powder
about 1/4 cup to 1/3 cup cold water
oil, to fry fritters

Steps:

  • Into a large mixing bowl, place red kidney beans, creamed corn, pepper, oregano and cumin powder.
  • Sift over the mixing bowl the cornmeal, white flour, baking powder, salt and asafetida powder.
  • Mix to combine then slowly add water to make a thick batter.
  • Cook spoonfuls of batter in oil heated in a fry pan. Flip when bubbled to cook underside.
  • Serve hot with sour cream or tomato salsa.

BLACK BEAN, CORN, AND CHEDDAR FRITTERS



Black Bean, Corn, and Cheddar Fritters image

Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though!

Provided by Lizzymommy

Categories     Lunch/Snacks

Time 40m

Yield 15 fritters

Number Of Ingredients 17

1/2 cup yellow cornmeal
1/2 cup unbleached white flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 dash cayenne
1/2 cup 1% low-fat milk
1 egg yolk (save the white!)
1 cup cooked black beans
1 cup grated sharp cheddar cheese
1/2 cup corn kernel (fresh or frozen)
2 tablespoons minced fresh cilantro
3/4 cup chopped red bell pepper (1 medium pepper)
2 tablespoons diced roasted green chili peppers (canned or fresh)
2 egg whites (that includes the one from the egg yolk earlier)
1/4 cup canola oil (start frying with 1/2 cup - 1/4 cup is what is absorbed)

Steps:

  • Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
  • Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
  • Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
  • In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
  • Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).
  • Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
  • Serve immediately with sour cream and salsa on the side.

Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 2.1, Cholesterol 20.9, Sodium 151.7, Carbohydrate 11.5, Fiber 1.8, Sugar 0.9, Protein 4.9

SWEETCORN FRITTERS WITH EGGS & BLACK BEAN SALSA



Sweetcorn fritters with eggs & black bean salsa image

Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings - save half for another day if you're following our Healthy Diet Plan

Provided by Sara Buenfeld

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 14

1 tsp rapeseed oil
1 small red onion (85g), finely chopped
1 red pepper , deseeded and finely diced
100g wholemeal self-raising flour
1 tsp smoked paprika
1 tsp ground coriander
1 tsp baking powder
325g can sweetcorn , drained
6 large eggs
1 small red onion (85g), finely chopped
4 tomatoes (320g), chopped
2 x 400g cans black beans , drained
1 lime , zested and juiced
½ x 30g pack coriander , chopped

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.
  • Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.
  • Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.
  • Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you're following our Healthy Diet Plan, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.

Nutrition Facts : Calories 437 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium

REFRIED BEAN, ZUCCHINI AND CORN GRATIN



Refried Bean, Zucchini and Corn Gratin image

This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20

3 cups simmered black beans or pinto beans, with liquid (see recipe)
2 tablespoons grapeseed or sunflower oil
2 teaspoons cumin seeds, ground
1 chipotle in adobo, seeded and minced (optional)
Salt to taste
1 teaspoon mild or hot chili powder (more to taste)
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 1/2 pounds zucchini or mixed zucchini and yellow squash, sliced about 1/4 inch thick
1/2 to 1 teaspoon oregano, preferably Mexican oregano, to taste
2 cups corn kernels (fresh or frozen)
1 1/4 cups milk
1 serrano chile, minced
1/4 cup cornmeal or polenta
Salt to taste
1/2 cup grated asadero, Monterey Jack or pecorino
1/4 cup crumbled queso cotijo, queso fresco, or feta
1 tablespoon butter or extra virgin olive oil

Steps:

  • Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
  • Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
  • Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
  • Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
  • Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams

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