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 <adamsfmle@sprintmail.com>
Recipe By : Ginny Callan, Beyond The Moon Cookbook
Posted to MC-Recipe Digest V1 #259
Date: Fri, 25 Oct 1996 23:38:25 -0700
From: Brenda Adams <adamsfmle@sprintmail.com>
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