Mexican Corn and Bean Fritters |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe is from my sister who is a vegetarian. Ingredients:
1 cup cooked red kidney beans, drained |
1/2 cup creamed corn |
1/4 cup red bell peppers or 1/4 cup orange bell pepper, chopped |
2 tablespoons fresh coriander, chopped |
1 teaspoon dried oregano |
1 teaspoon cumin powder |
1/2 cup cornmeal |
1/2 cup white flour |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon asafetida powder |
about 1/4 cup to 1/3 cup cold water |
oil, to fry fritters |
Directions:
1. Into a large mixing bowl, place red kidney beans, creamed corn, pepper, oregano and cumin powder.
2. Sift over the mixing bowl the cornmeal, white flour, baking powder, salt and asafetida powder.
3. Mix to combine then slowly add water to make a thick batter.
4. Cook spoonfuls of batter in oil heated in a fry pan. Flip when bubbled to cook underside.
5. Serve hot with sour cream or tomato salsa.
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