(Chicken and) Corn Fritters with Black Bean Salsa

This has been on my must-try list for a while!  Chicken with Black Bean Salsa has been bookmarked for way too long, but I never knew what the veggie version could include.  Thank you Good Housekeeping for introducing me to Corn Fritters!  I combined and tweaked each recipe and voila… easy to make and delicious dinner for vegetarian and omnivore alike!

(Chicken and) Corn Fritters with Black Bean Salsa

Pair with a fresh green salad to round out this meal.

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Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • cilantro
  • salt
  • pepper

For the Corn Fritters:

  • 4 cups corn (fresh or frozen)
  • 1/2 cup flour
  • 2 eggs, slightly beaten
  • 4 cloves minced garlic
  • 1 1/2 tbs cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup vegetable oil

For the Black Bean Salsa:

  • 2 cups black beans, rinsed and drained
  • 1 tomato, diced, about 1/2 cup
  • 1 medium red onion, diced, about 1/2 cup
  • 1 Tbsp lime juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cilantro

Directions:

1) For the corn fritters, put a large skillet over medium heat and pour in vegetable oil.  Heat a large pan over medium heat for the chicken.  Preheat oven to 200F.

2) Trim all visible fat off of chicken and season with salt, pepper, and cilantro.  Cook chicken 6 minutes on each side in greased pan.  It should have a nice golden color on each side.  If necessary, cut to ensure that is it cooked thoroughly.

3) If you are using frozen corn, thaw it by microwaving it covered for 3 minutes or leaving it at room temperature for 1 hour.  For fresh corn, cut off cob.  Mix corn, flour, eggs, garlic, cumin, salt, and pepper.

4) Fill your palm with the corn mixture, roll/press into a biscuit-ish shape, and drop into the skillet with hot vegetable oil.  As you can see, I had a hard time keeping them in a uniform shape while transferring to the pan.  They were pretty sticky, so I had to push them off my hand into the oil.   Cook 3-4 minutes on each side at a non-splattering temperature.  Move to the oven to keep warm once cooked.  Add more oil, as necessary, between batches.

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(You can test the readiness of the oil by dropping in a pinch of flour.  If it immediately begins to sizzle and cook, the oil is ready.  On the other hand if the oil begins to splatter everywhere, turn the heat down – it is too hot!)

5) While the chicken and fritters are cooking, mix black beans, tomato, onion, lime juice, cilantro, salt, and pepper.

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Serves: 4

Time: active – 25 minutes

 
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Look at all those juices from the chicken… cooked to perfection!

 

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