Black Bean, Corn, and Cheddar Fritters

• yellow cornmeal↗1⁄2 cup
• unbleached white flour↗1⁄2 cup
• baking powder↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• chili powder↗1 teaspoon
• ground cumin↗1⁄2 teaspoon
• dash cayenne↗1 dash
• 1% low-fat milk↗1⁄2 cup
• egg yolk (save the white!)↗1
• cooked black beans↗1 cup
• grated sharp cheddar cheese1 cup
• corn kernel (fresh or frozen)↗1⁄2 cup
• minced fresh cilantro↗2 tablespoons
• chopped red bell pepper (1 medium pepper)3⁄4 cup
• diced roasted green chili peppers (canned or fresh)2 tablespoons
• egg whites (that includes the one from the egg yolk earlier)↗2
• cup canola oil (start frying with 1/2 cup - 1/4 cup is what is absorbed)↗1⁄4

Step-by-step instructions

1. 1

   Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.

2. 2

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

3. 3

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

4. 4

   In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.

5. 5

   Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).

6. 6

   Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.

7. 7

   Serve immediately with sour cream and salsa on the side.