Lunch: Corn Fritters with Black Bean Salad

Think beyond the cob with these Tex-Mex fritters. (Just don't sub in frozen kernels. They're lower on flavor and high in moisture, which leads to more splatters during cooking.)

Ingredients

2 can black beans
1 large avocado
1/2 c. packed fresh cilantro leaves
1/4 small red onion
3 tbsp. lime juice
4 c. fresh corn kernels
1/2 c. all-purpose flour
2 large eggs
2 clove garlic
1 tsp. ground cumin
3/4 c. vegetable oil

Instructions

In large bowl, combine beans, avocado, cilantro, onion, lime juice, and 1/4 teaspoon salt, tossing.
In another large bowl, combine corn, flour, eggs, garlic, cumin, and 1/2 teaspoon salt until well mixed.
In 12-inch skillet, heat oil on medium-high until very hot. Add batter to oil by 1/4-cupfuls, forming 4 mounds; gently press tops to flatten. Cook 4 to 5 minutes or until browned on each side, turning over once. (Be careful: Oil will spatter.)
Transfer to cookie sheet in 225 degrees F oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad.

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