Black Bean Fritters With Sweet & Spicy Corn Salsa

This recipe is my “holding onto summer” comfort recipe. It has so many flavors that I love and tastes like the end of the summer should always taste- fresh, spicy, sweet and savory.

I always have mixed emotions once September comes rolling around. On the one hand I am so physically and emotionally drained from the farm season that I can’t wait for the first frost to come and kill everything so we can finally put the farm to sleep for the winter. On the other hand, it’s also the time in the season when farm fresh vegetables are at their peak and every single meal is better than the last. I mourn this time of the year in January and I need to remind myself of that right now- even when every ounce of my being is ready to call it quits for the season.

Instead of complaining about the end of the season farm chores I’ve decided to hold my head high, work my ass off and eat like a queen. The farm fresh meals make it all worth it!

These corn fritters were a happy accident. A few weeks ago we started harvesting corn and I made these fritters with no intention of blogging about them. However, we loved them so much that I made them again this past weekend so I could share this simple and flavorful recipe with you all.  These fritters are crispy on the outside, moist on the inside and the perfect match to this spicy/sweet corn salsa! If you aren’t a black bean burger/fritter fan you can always top regular burgers or black bean burritos with the salsa. Either way the flavor combinations are killer!

I’ve eaten these fritters two ways now. The first being just like the photo suggests-topped with the salsa and popped right into my mouth. The second way I’ve enjoyed these is crumbling the black bean fritters on top of a big bowl of this salsa (which is more like a salad than a salsa). Either way these puppies are simple and delicious. I hope you all enjoy them as much as we do. Cheers!

Black Bean Fritters With Sweet & Spicy Corn Salsa

Prep Time: 20 minutes    Cook Time: 25 minutes    Serves: 6-8

For the Fritters:
  • 1/2 cup old fashioned rolled oats
  • 1 (15 oz) can organic black beans- rinsed, drained and patted dry (to keep things from getting mushy)
  • 1/2 cup red onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1 Tablespoon ground flax seeds mixed with 3 Tablespoons warm water) You can substitute this with 1 egg.
  • 1 Tablespoon olive oil
For the Corn Salsa:
  • 1 medium sized red onion, diced
  • 1 jalapeño pepper, diced (discard seeds if you are sensitive to heat, we leave the seeds in)
  •  2 cups fresh corn kernels-blanched in boiling water for 2 minutes (if frozen thawed)
  • 1 avocado, pitted and cut into 1/4 inch chunks
  • 1 cup cilantro, minced
  • 3 Tablespoons fresh lime juice
  • 1 Tablespoon honey
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • pinch of fine sea salt

Preparation

  1. Preheat the oven to 400 degrees.
  2. Whisk together the flax seeds with the water and set aside for at least 5 minutes.
  3. Add the oats to a food processor and process until an almost flour-like consistency is achieved (it's okay if there are still some whole oats) Add 1/2 of the black beans, onion, garlic, chili powder, cumin and sea salt. Process until well combined but not overly mixed. Remove from the food processor and stir in the remaining black beans and flax mixture OR egg.
  4. Using your hands form the mixture into uniform patties-you should get about 6 patties. Lightly brush each side of the patty with a little olive oil (be careful because the patties are fragile before baking) Place patties on a prepared baking sheet and bake in the oven for about 20-25 minutes-or until lightly browned. Carefully flip patties halfway through cooking.
  5. Prepare the salsa by combining the red onion, jalapeño pepper, avocado, corn and cilantro in a large bowl. In a separate bowl whisk together the lime juice, honey, olive oil, cumin and sea salt.  Pour dressing over the salsa.
  6.  Serve salsa with the fritters and enjoy!

Notes

*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Always taste test as you go. *Cooking times will vary depending on individual ovens and the size of patties. * Save extra salsa in an air tight container in the fridge for 3-5 days.


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8 thoughts on “Black Bean Fritters With Sweet & Spicy Corn Salsa

  1. I feel the same way about making those end of summer dishes to hold onto the summer flavor. 🙂 I’ll have to try these because I’m always looking for a good black bean fritter or savory patty that I can freeze and have on hand. Love this corn salsa!

  2. Carol says:

    Had lunch with your mom and she served your chilled cucumber soup with the roasted chickpeas – delicious!

    1. Andrea says:

      Carol!!! I’m so happy you enjoyed the soup. We miss you guys! Hope all is well and hopefully we’ll catch up with you this winter!! XOXO

  3. I have never cooked with black beans before! Definitely something that I need to do.. these fritters look and sound delicious.

  4. ‘Work your ass of and eat like a queen’ – I think it might become my new battle cry, I love it 🙂
    Everything about this dish has me excited for the upcoming summer season. I hope you get to enjoy some mellow autumn days before the winter sets in.

    1. Andrea says:

      It’s a great battle cry 🙂 Enjoy the recipe lady!

  5. Yum! I love homemade veggie burgers and fritters. My husband and I keep talking about having a veggie burger cook-off, and I think something like this would be perfect for my side of the competition. 🙂

  6. Francesca says:

    I love the different combination of fritters you always have here… I still have to try your cauliflower ones… and these will be next after that!

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