Black Bean, Corn and Coriander Fritters
I have a healthy obsession with corn fritters
And why not – they are so quick and easy to make, healthy and filling, are great for breakfast, lunch, dinner or even as a snack, you can make them many different ways (more ideas here and here)
Plus they taste so damn good
a stack of stax of corn fritters…yum!
Corn is a food I get asked about often. Unfortunately many of my clients get told not to eat it (not by dietitians I may add!)
I don’t understand why as it so incredibly nutritious
I even wrote all about how healthy it is for you here – please check it out
corn fritters cooking away in the frypan…
These lovely fritters are so easy to make and very delicious
The hardest thing about them is deciding what to put on top…
Hmmm…what to top these fritters with??? Any of these or my fully loaded guacamole?
Today it was a combination of tomato relish and fresh avocado
Who knows what tomorrow may bring?
my corn fritters look almost restaurant worthy hey!
Enjoy
- 400 gram tin black beans, drained
- 1½ cups fresh or frozen corn (no need to thaw)
- 1 small bunch coriander, finely chopped
- ¾ teaspoon salt
- freshly ground black pepper
- ½ teaspoon ground turmeric (optional)
- ½ teaspoon baking powder
- 1 cup besan (chickpea) flour
- ½ cup water
- extra virgin olive oil
- guacamole, avocado, tomato relish, onion relish etc to serve
- Place black beans, corn, coriander, salt, pepper, turmeric, baking powder and chickpea flour in a bowl. Mix together.
- Add water and mix well together until all ingredients are combined.
- Heat a large frypan over medium heat.
- When hot, add oil and spoonfuls of mixture to make fritters.
- Cook fritters on each side for 2-3 minutes, until golden brown.
- Remove from pan and place on paper towel.
- Top with relish , avocado or guacamole and eat while still warm
