1 no ingredients
Directions
1/2 c yellow cornmeal
1/2 c unbleached white flour
1/2 ts baking powder
1/2 ts salt
1 ts chili powder
1/2 ts ground cumin
: ds cayenne
1/2 c milk
1 egg yolk
1 c black beans -- cooked
1 c sharp Cheddar cheese -- (4
: ounces), grated
1/2 c fresh corn -- or frozen
: corn
: kernels
2 TB cilantro -- minced fresh
3/4 c red bell pepper -- (1 medium
: pepper),
: chopped
2 TB green chili peppers --
: roasted and chopped
2 egg whites
1/2 c canola oil
: Sour cream for serving
: Salsa for serving
Stir together the cornmeal, flour, baking powder, salt, chili powder,
cumin, and cayenne in a medium-size 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 the 1/2 cup oil in a 10-inch 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.
Fritters are best served hot and crispy, right out of the pan.
4 or 5 servings (about 15 fritters)
Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from
the author of Horn of the Moon cookbook Adapted for Mastercook
software by Brenda Adams
Recipe By : Ginny Callan, Beyond The Moon Cookbook
From: Brenda Adams
Servings: 5 servings
Black Bean~ Corn~ & Cheddar Fritters Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Cheese; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius tells us how the cooks of his times made use of a good variety of spices and herbs, including many that are still in use today such as basil, mint and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, including basil and rosemary. The introduction of these new tastes prompted an outbreak in recipe publications, the majority of which are kept safe in private libraries. During the succeeding few centuries, the rich and powerful families of the West strove to serve up the most extravagent banquests, and as a result the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery books were greatly in demand as a result of increased literacy, people having more leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Black Bean~ Corn~ & Cheddar Fritters recipe.
