Ingredients

The following ingredients have 4 Servings
  • 1 can black beans (drained and rinsed)
  • 1 tomato (medium, diced and deseeded, about ½ pound)
  • 1 tablespoon lime juice (fresh)
  • ½ jalapeño (or serrano pepper, deseeded and minced)
  • ½ cup white onion (diced)
  • ¼ cup cilantro (chopped, plus more for garnish (if desired))
  • 1 pinch salt
  • ½ cup whole-grain cornmeal (finely ground)
  • ½ cup whole-wheat flour (or gluten-free blend)
  • 1 teaspoon baking powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ cup milk
  • 1 egg
  • 2 tablespoons butter (melted)
  • ¾ cup frozen corn
  • olive oil (or clarified butter (ghee))
  • arugula
  • sour cream

Instruction

  • In a medium bowl, toss together the black bean salad ingredients and set aside.
  • In a separate bowl, whisk together the cornmeal, flour, baking powder, chili powder, cumin and salt. Make a well (hole) in the center and pour in the milk, egg, and melted butter. Stir with a rubber spatula until well combined. Carefully fold in the corn kernels (no need to defrost).
  • In the bottom of a large skillet, warm up a thin layer of olive oil (or ghee) over medium-low heat. Drop in spoonfuls of batter (smaller spoonfuls for finger food and larger ones for a plated appetizer). Cook in batches for 3 - 4 minutes per side or until golden brown on the outside and no longer runny on the inside. Note: If your pan is too hot, they'll get brown on the outside before they cook all the way through on the inside - so getting the temperature right is key! Also add additional cooking fat if the pan dries out.
  • Arrange a handful of the arugula on each of the four plates, top with black bean salad, corn fritters, and some dollups of sour cream and cilantro (if desired), and serve.