These fritters are baked, not fried, and inspired by my new-found love of Southwest-inspired cooking. This recipe takes a bit of time, but is well worth it. It yields 20-25 fritters–perfect for a party snack!
Black Bean and Corn Fritters with Spicy Sour Cream Dip
They emerge crispy on the outside, and gooey on the inside!
The beans, onion, and spices get their groove on in the processor
A creamy filling
Hold the roasted corn by the husk and get ready to cut the kernels from it
Cutting the kernels
Corn kernels, cilantro, and bean mixture
Everything gets mixed
Scoop the mixture up with a small spoon
Use two small spoons to roll some of the mixture into a ball
Coat the ball in cornmeal
Once the ball is on the parchment paper, press the top down with a spoon
Ready for the oven
Black Bean and Corn Fritter
PhD Kitchen 