Mexican Corn And Bean Fritters Recipes

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.

Steps:

• In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.

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.

Steps:

• Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.
• Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

Steps:

• Peel and wash the yucca. Cut into pieces.
• Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*#@ space.).
• Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.
• Continuously pulse until the ingredients have pureed together-- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
• Add the spices, and butter or oil and pulse again until melded.
• If your food processor is a pain in the @$$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.
• With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.
• Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.).
• Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
• Fry the patties in the oil, about 2-3 minutes on each side.
• Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.

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.

Steps:

• In a large bowl, combine the flour, baking powder, salt, pepper, and eggs until well blended.
• Add the remaining ingredients, except the reserved sauce and the oil.
• In a large skillet, heat the oil over medium-high heat.
• Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute.
• When fritters are golden and crispy all over, drain on a paper towel lined plate.
• Repeat until all the batter is used.
• Meanwhile, in a small saucepan, heat the reserved baked bean sauce over low heat until warm.
• Serve as a dipping sauce with the fritters.

Steps:

• Combine beans, corn, diced tomatoes, tomato sauce, and water in a large sauce pan. Add chili powder and garlic powder. Simmer on medium heat for about 45 minutes, or until beans are soft.
• Can be served with sour cream, tortilla chips (or Fritos), and grated cheese.