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  • Corn Fritters with Black Bean and Orange Salsa

    1 vote
    Corn Fritters with Black Bean and Orange Salsa
    Prep: 30 min Cook: 15 min Servings: 8
    by Rich H
    61 recipes
    >
    This is a tasty way to enjoy a fruity but pungent salsa and some chewy corn fritters. It makes a great light evening meal when served up with sliced avocado and a nice green veggie.

    Ingredients

    • Corn Fritters
    • 3/4 cup of soy milk or almond milk
    • Egg replacer equal to two eggs
    • 2/3 cup of all purpose or whole wheat flour
    • 1 1/2 tablespoons of agave nectar
    • 1/2 cup of yellow cornmeal
    • 1 teaspoon of baking powder
    • 1 generous pinch of salt
    • 1/8 teaspoon of cayenne pepper
    • 1/2 teaspoon red pepper flakes
    • 2 cups of frozen Niblets corn, thawed
    • Black Bean Salsa
    • 1 (15 oz.) can of black beans, drained and rinsed
    • 1/4 cup of green onions (scallions), sliced
    • 1 teaspoon of agave nectar
    • 1/2 teaspoon of fresh lime zest
    • Pinch of salt
    • 1/4 teaspoon Tabasco sauce
    • 1 medium orange, peeled and chopped

    Directions

    1. Combine all salsa ingredients in a medium bowl. Mix well, cover
    2. and let stand.
    3. In another medium bowl, combine the soy or almond milk and egg replacer and whisk until blended. Slowly add the rest of the corn fritter ingredients with the exception of the corn. Mix very well. Then stir in the corn.
    4. Heat a lightly oiled non-stick griddle or large skillet to medium high heat. Pour about 1/4 cup of batter onto griddle and spread to about a 4 inch diameter. Cook for 3 to 4 minutes, turn over when edges look cooked and bubbles begin to break on the surface. Continue to cook another 2 or 3 minutes or until golden brown.
    5. Repeat until all batter is used up.
    6. Serve, topped with salsa, some sliced avocado and a veggie of your choice (we used garlicky sauteed kale).

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