Black Bean Fritters **** 6/96

Categories:
low country, snacks

1/2 cup yellow cornmeal
1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/3 cup milk
1 large egg yolk
1 cup 1/4 diced sharp cheddar
1 can 15 oz black beans
2 large egg whites
1 oil for frying fritters
1 sour cream and salsa

Put black beans in a sieve, rinse them well and pat dry between paper towels. In a bowl whisk together the cornmeal, flour, baking powder, cayenne, salt, and cumin. Whisk in the milk and yolk. Stir in the cheddar and beans. In another bowl, beat the egg whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly. Heat about 1/8" of oil in a skillet until it is hot but not smoking. Working in batches, drop heaping tablespoons of batter into the skillet, spreading them slightly. Fry the fritters for about 1 minute on each side, or until they are golden brown. Let them drain on paper towels. Serve with the sour cream and salsa.

Yield: 4 servings