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
Academics have proved the existance of recipes far back into the distant past, certainly as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, these, ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During the time of the Roman Empire a roman called Apicius created a collection of scripts detailing recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Additionally, he tells us how the early Romans made use of many aromatic flavors, including many that are still in use today for example bay, mint and asafoetida. As our culinary historical trip moves on a few more years there were a couple of recipe books dating from the 1300s - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that we all know today, but rather descriptions of the types of food on the tables of the rich people of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted an outbreak in cookery books, most of which are now in academic collections. Over the following few hundred years, the upper classes competed to serve the best banquets, and as a consequence, chefs and their recipes were much in demand. However, it wasn`t until the 1800s the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes of the day. By the arrival of the 20th century, cookery books are highly popular due to more people being able to read, leisure time and having more money. The introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Black Bean~ Corn~ & Cheddar Fritters recipe.
