Zucchini and Black Bean Fritters
- At May 28, 2009
- By megan
- In black beans, Fritters, rice, side dish, zucchini
0
These were a fun experiment. They were almost like mini-frittatas that cooked quickly. I served these with fresh parsley, sliced white cheddar cheese, and a small side salad.
Ingredients:
- 3 small zucchini
- 1 cup cooked wild or brown rice
- 1/2 red onion, chopped
- 4 cloves garlic, chopped
- 1 can black beans, rinsed and drained
- 1/2 TB cumin
- sea salt
- fresh ground black pepper
- 3 large eggs
- 1/2 cup yellow cornmeal
Finely grate the zucchini and drain out the extra liquid. To do this, you can put the grated zucchini in a fine metal strainer and press down on it, or wrap it in a clean dish towel or a few paper towels and ring out the excess water.
Combine the zucchini, rice, onion, garlic, black beans, cumin, salt, and pepper in a large mixing bowl. Mix well. Then add the beaten eggs. Mix well and add the cornmeal to thicken the batter. Mix this in well, and add another 1/8 cup if you want the fritters to be a little thicker.
Cook these just like pancakes on a hot griddle and enjoy.
Chunky Corn Cakes
These corn cakes go well with BBQ tempeh and veggies.
Ingredients:
- 1/4 Red Onion, chopped
- 1/3 cup corn kernels (frozen or fresh)
- 1/3 cup Whole Wheat Flour
- 1/3 cup Yellow Corn Meal
- 1 tsp Sea Salt
- 1 tsp ground Black Pepper
- 1 tsp Red Pepper Flakes
- 2 tsp evaporated Cane Juice
- 2 eggs
- 3 TB Walnut Oil
Chop the onion and put in a mixing bowl. You can add the corn kernels whole, but I chopped them for a few seconds in a food processor. Add the corn to the onions.
Beat the eggs with the walnut oil and add to the corn and onion mixture.
In a separate bowl, combine the dry ingredients. Add to the wet ingredients and stir until it is thoroughly combined. Cook like pancakes in a hot fry pan.
I served these with grilled carrots, yellow pepper, and red onion, and BBQ tempeh.
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