• 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon double-acting baking powder
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup milk
  • 1 large egg yolk
  • 1 cup extra sharp cheddar (about 1/4 pound), diced 1/4-inch
  • 1 cup canned black beans, rinsed well in a sieve and patted dry between layers of paper towels
  • 2 large egg whites
  • Vegetable oil for frying
  • Sour cream and tomato salsa as accompaniments, if desired


In a bowl, whisk together well the cornmeal, flour, baking powder, cayenne, salt and cumin. Whisk in milk and yolk, and stir in cheddar cheese and beans. In another bowl beat the whites until they hold soft peaks and fold them into the cheddar mixture thoroughly. Heat 1/8 inch of the oil in a well seasoned cast iron or non-stick skillet over moderately high heat until it's hot but not smoking. Working in batches, drop heaping tablespoons of batter into the skillet, spreading them slightly. Fry fritters for 1 minute on each side or until golden brown. Remove from grease and drain on paper towels. Serve with sour cream and salsa. Makes about 18 fritters.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Cheddar and Black Bean Fritters