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Corn Fritters & Black Bean Soup

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Ingredients

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	2 eggs, beaten
	1 cup flour
	1 teaspoon baking powder
	1/2 teaspoon salt
	1/2 teaspoon pepper
	1 teaspoon cayenne
	1 teaspoon cumin
	1 cup cooked whole kernel corn (can use up to 2 cups if desired)
	1 cup black beans
	corn oil (for deep frying, see note)
	confectioners' sugar, for dusting (optional)

Nutritional information

54.3

Calories

7 g

Calories From Fat

0.8 g

Total Fat

0.2 g

Saturated Fat

20.7 mg

Cholesterol

122.6 mg

Sodium

9.5 g

Carbs

1.3 g

Dietary Fiber

0.3 g

Sugars

2.5 g

Protein

574g

Serving Size

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Corn Fritters & Black Bean Soup

Name: Corn Fritters & Black Bean Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3-4
Cuisine: American
Ingredients: : 2; : 1; : 1; : 1/2; : 1/2; : 1; : 1; : 1; : 1

Features:

Cuisine:

American

Adapted from CHILI PEPPER magazine, February 2007. Caribbean Cuisine cooking issue featuring ....."the results of the melange of many cultures and traditions. Immegrants from India and West Africa brought their cuisines to the Islands, as did Europen colonizers, Creole cooking came from the West Indies. ..... This cultural exchange, which infuses African flavors into European recipes, Creole ingredients into Indian dishes, and so on, has produced exceptionally rich cuisines."

60 min
Serves 3
Easy

Ingredients

Directions

Corn Fritters & Black Bean Soup, Adapted from CHILI PEPPER magazine, February 2007 Caribbean Cuisine cooking issue featuring the results of the melange of many cultures and traditions Immegrants from India and West Africa brought their cuisines to the Islands, as did Europen colonizers, Creole cooking came from the West Indies This cultural exchange, which infuses African flavors into European recipes, Creole ingredients into Indian dishes, and so on, has produced exceptionally rich cuisines , Adapted from CHILI PEPPER magazine, February 2007 Caribbean Cuisine cooking issue featuring the results of the melange of many cultures and traditions Immegrants from India and West Africa brought their cuisines to the Islands, as did Europen colonizers, Creole cooking came from the West Indies This cultural exchange, which infuses African flavors into European recipes, Creole ingredients into Indian dishes, and so on, has produced exceptionally rich cuisines

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