Corn Fritters With Black Bean Salad

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Recipe is from good housekeeping magazine. perfect for a light lunch or brunch.

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Steps

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In a large bowl , combine beans , avocado , cilantro , onion , lime juice and 1 / 4 teaspoons salt - toss well.

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In another large bowl , combine corn , flour , eggs , garlic , cumin and 1 / 2 teaspoons salt until well mixed.

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In a 12-inch skillet , heat oil on medium-high heat until very hot.

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Add batter to oil by 1 / 4 cupfuls , forming mounds.

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Gently press tops to flatten.

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Cook 4-5 minutes or until browned on each side , turning over once.

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Be careful.

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Oil will splatter.

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Transfer to cookie sheet in 225 degree f.

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Oven to keep warm.

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Repeat with remaining batter , reducing heat to medium , if necessary , to maintain temperature.

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Serve with bean salad on top.

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Ingredients

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black beans, avocado, fresh cilantro leaves, red onion, fresh lime juice, fresh corn kernels, all-purpose flour, eggs, garlic cloves, ground cumin, vegetable oil