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

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