Golden, crisp-edged sweet corn and scallion fritters served with a fresh lime-dressed black bean, tomato and avocado salad. Keeping the salad alongside the fritters preserves their crunch.
$15.07
Per Serving
$3.77
Total
50 min
Prep
25 min
Cook
25 min
Difficulty
medium
Servings
$30.12
11 to buy · 1 you have
3 cups Canned black beans
GOYA · 29 oz$3.29 per packagePackage use: 100%Product match100%
1 each Avocado
Fresh Avocados · 1 each$2.25100%
2 cups Tomatoes
Fresh Tomatoes · 1 ct$2.49 per packagePackage use: 90%Product match90%
3/4 cup Scallions
1 each$1.19 per packagePackage use: 75%Product match75%
3 cups Frozen sweet corn kernels
Simple Truth Organic · 12 oz$2.59 per packagePackage use: 60%Product match60%
1/4 cup Lime juice
Italia Garden · 4 fl oz$1.25 per packagePackage use: 50%Product match50%
2 each Eggs
Kroger · 6 ct$0.97 per packagePackage use: 33%Product match33%
1/2 cup Canola oil
Kroger · 32 fl oz$3.99 per packagePackage use: 13%Product match13%
3/4 cup All-purpose flour
Gold Medal · 32 oz$3.29 per packagePackage use: 10%Product match10%
1/2 teaspoon Ground black pepper
McCormick · 1.5 oz$3.293%
1/2 teaspoon Baking powder
Kroger · 8.1 oz$2.49 per packagePackage use: 1%Product match1%
1 1/4 teaspoons Fine salt
Morton · 26 oz$1.99 per packagePackage use: 1%Product match1%
Oven
Whisk
Baking Sheet
Colander
Instant-read thermometer
Measuring cups and spoons
Potato masher
Mixing bowls
Knife and cutting board
Clean kitchen towels
produce brush
slotted turner
12-inch heavy skilletOvenBaking SheetKnife and cutting boardClean kitchen towelsproduce brushWash your hands with soap and water for 20 seconds. Rinse the scallions, tomatoes, avocado and limes under running water before cutting, scrubbing the avocado with a clean produce brush. Remove damaged areas and dry the produce. Heat the oven to 250°F and place the wire rack on the baking sheet.
ColanderClean kitchen towelsDrain the thawed corn thoroughly, then spread it on a clean kitchen towel. Pat firmly with another towel until no surface moisture remains. Dry corn helps the fritters brown instead of steam.
Pat the corn completely dry to reduce sputtering when it reaches hot oil.
WhiskMeasuring cups and spoonsMixing bowlsIn a large bowl, whisk together the lime juice, 2 tablespoons canola oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the drained and rinsed black beans, tomatoes and 1/4 cup scallions. Toss gently and refrigerate while you prepare the fritters. Leave the avocado whole until just before serving.
WhiskMeasuring cups and spoonsMixing bowlsIn a small bowl, whisk together the flour, baking powder, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Keep the flour mixture and its utensils separate from the ready-to-eat salad.
WhiskMeasuring cups and spoonsPotato masherMixing bowlsIn another mixing bowl, coarsely crush 1 cup of the corn with the potato masher until many kernels split and release moisture. Beat in the eggs, then stir in the flour mixture just until combined. Fold in the remaining 2 cups corn and 1/2 cup scallions. The batter should be thick, with enough binding mixture to hold the kernels together.
Do not taste raw batter; wash hands, utensils, and work surfaces after contact with raw eggs and flour.
Measuring cups and spoonsslotted turner12-inch heavy skilletHeat 2 tablespoons of the frying oil in the skillet over medium heat until shimmering. Plan to make 12 fritters in three batches of four. For each fritter, add one-twelfth of the batter, approximately a heaping 1/4 cup, and gently flatten it to about 3 inches across and 1/2 inch thick. Leave space between the fritters.
Lower each batter portion gently into the hot oil to avoid splashing.
Instant-read thermometerslotted turner12-inch heavy skilletCook undisturbed for 3–4 minutes, until the undersides are deeply golden and the edges look set. Turn carefully and cook for another 3–4 minutes, until crisp and cooked through. Check the center of a fritter with the thermometer inserted horizontally from the side; it should reach 160°F with no wet batter inside. Reduce the heat if the outside browns before the center cooks.
OvenBaking SheetMeasuring cups and spoonsslotted turner12-inch heavy skilletTransfer the cooked fritters to the rack in a single layer and keep them uncovered in the oven. Cook the remaining two batches, using 2 tablespoons oil for each batch and allowing the oil to heat before adding the batter.
Lower each new batter portion gently into the hot oil to avoid splashing.
Mixing bowlsKnife and cutting boardJust before serving, halve and pit the avocado, scoop out the flesh and dice it. Fold it gently into the salad. Divide all the salad among four plates and place three fritters alongside each portion, keeping the salad and its dressing off the fritters.
Rating and review tools are unavailable right now.
Add meals that share its groceries.
