Black Bean Corn Fritters

1/2c yellow cornmeal
1/2c all purpose flour
1/2tsp baking powder
1/2tsp salt
1tsp chili powder
1/2 tsp cumin
dash of cayenne
1/2c milk
1 egg yolk
1c cooked black beans
1c grated sharp cheddar(4oz)
2tbs minced cilantro
1/2c fresh or frozen corn
1 medium red bell pepper, chopped
2tbs diced green chili peppers(available canned)
2 egg whites
1/2c canola oil

Stir together cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium bowl.

Beat milk with egg yolk and add to dry ingredients, mixing well.

Stir in beans, cheese, corn, cilantro, red pepper and green chilies.

In another bowl beat egg whites with electric mixer(or by hand if you are less lazy than I) until stiff. Gently fold into batter.

Heat the oil in a 10-inch skillet(I like cast iron) over medium high heat.

Spoon in 1/4c batter for each fritter, making 3-4 at a time, Fry until golden, 3-5 minutes, then flip and fry other side. Drain on paper towels.

This recipe serves for an comes from the Beyond the Horn of the Moon cookbook.

I love to serve these with the salsa I posted earlier. We also eat them with sour cream. I like a nice green salad with lots of cucumber and grape tomatoes and goddess dressing.

WIth the weather warming up I'm not in love with cooking as much as I am in the colder months. These are nice as they do not heat the kitchen up too much.

Next week my meals include sloppy joes, flank steak on the grill, and a linguine with brie, tomato and basil . Nothing requires the oven and that makes me very, very happy. I do miss cupcakes, though.