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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.
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Corn Fritters with Spicy Black Bean Topping

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

10-12 minutes

Serves

4 adult(s)

Includes

Fused Baklouti Green Chili Olive Oil

Corn and black beans are a great duo. These corn fritters topped with a spicy black bean mixture and sour cream make a quick and scrumptious dinner.

Ingredients

  • Black Bean Topping
  • 1 Tablespoon Fused Baklouti Green Chili Olive Oil
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • Two 15-1/2 oz. cans black beans, rinsed and drained
  • 3/4 cup water
  • Corn Fritters
  • 1-1/2 cups unbleached flour
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 1-1/4 cups low-fat milk
  • 2 Tablespoons butter, melted
  • 2 cups frozen corn kernels, thawed
  • Oil for greasing
  • Sour cream

Instructions

  • Heat the oil in a medium size saucepan over medium heat. Add the garlic and cumin and sauté 1 minute. Stir in the black beans, Tabasco and water and bring to a boil. Reduce the heat and cook the mixture on low heat for 5 minutes. Remove from heat and let cool.
  • Pour the bean mixture into a food processor or blender and process until the beans are creamy but still chunky. Scrape the mixture back into the saucepan and keep warm over low heat.
  • Combine the flour, sugar, baking powder and salt in a large bowl and mix well.
  • In a food processor or blender, process the eggs, mil, and melted butter. Add the corn and pulse a few times until almost pureed but still having some chunks of corn. Pour this mixture into the flour and stir until just blended. Don't overmix.
  • Lightly coat a griddle or large skillet with some oil and heat over medium heat until a drop of water scoots around the pan.
  • Drop tablespoons of batter onto the griddle to make 4-inch pancakes. Cook until golden brown on each side and cooked in the middle (you can check by making a small slit in the top). The batter should make about 12 pancakes.
  • Check the beans. They should be soft. If they are too thick, add a little water. If they are too soupy, cook them a little longer.
  • To serve, arrange 3 pancakes on the plate, overlapping them. Spoon some of the black beans over the center of the fritters and top off the bean mixture with a small dollop of sour cream.