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On Monday I wanted to have a nice, sit down dinner. I know it may sound crazy to do this on the day I go back to work but there is just something to be said about gathering at the table after a long day and sharing a meal. It forces us all to be still, unplug and talk. Using words, not emails and texts.
I like to prepare a meatless dish at least 2 nights a week. I never set out to do this specifically, it just happens. It is far easier to accomplish this in the warmer months when fresh food and produce are at their most abundant levels.
One such family favorite is the corn fritter. Simple, easy and tasty this little corn cake packs a powerful punch of flavor. Add whatever fresh herbs you have, top with a fresh salsa and a little crema and you have a nice, light meal!
Corn and Black Bean Fritters
4 ears of fresh corn: blanched and kernels cut off of the cob or 2 cups of frozen corn, thawed
1 can of black beans, drained and rinsed
1 6 oz package of cornbread mix
1 egg, beaten
1 tsp ancho chili powder
1 tsp cumin
salt/pepper
1/2 C minced fresh parsley and/or cilantro
1/2 C water
In a large bowl mash the beans with a fork. Add corn, corn bread mix, egg, ground chili, cumin, salt/pepper, and water. Stir to combine.
Heat a large skillet or griddle. Add batter, like pancakes , to the oiled pan. Spread out a little with the scoop to make sure it cooks all the way through. Flip and continue to cook.
I like to top mine with a fresh tomato salsa, cilantro and a little crema. Eat immediately.
My son and I like these for breakfast, too ???? This makes enough for a side dish.
