| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Vegetables |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Yellow cornmeal |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Cayenne |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
| 1/3 |
c |
Milk |
| 1 |
lg |
Egg yolk |
| 1 |
c |
1/4 inch – diced extra-sharp Cheddar; (about 1/4 pound) |
| 1 |
c |
Canned black beans; rinsed well in a |
|
|
; sieve and patted |
|
|
; dry between layers |
|
|
; of paper towels |
| 2 |
lg |
Egg whites |
|
|
Vegetable oil for frying the fritters |
|
|
Sour cream and tomato salsa as |
|
|
; accompaniments if desired |
INSTRUCTIONS
In a bowl whisk together well the cornmeal, the flour,the baking
powder, the cayenne, the salt, and the cumin, whisk in the milk and
the yolk, and stir in the Cheddar and the beans. In another bowl beat
the whites until they hold soft peaks and fold them into the Cheddar
mixture thoroughly. Heat 1/8 inch of the oil in a well-seasoned
cast-iron or non-stick skillet over moderately high heat until it is
hot but not smoking. Working in batches, drop heaping tablespoons of
the batter into the skillet, spreading them slightly, fry the
fritters for 1 minute on each side, or until they are golden brown,
and let them drain on paper towels. Serve the fritters with the sour
cream and the tomato salsa.
Makes about 18 fritters.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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