| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | yellow cornmeal |
| 1/4 Tasse | all-purpose flour |
| 1/4 Teelöffel | baking powder double-acting |
| 1/4 Teelöffel | cayenne pepper |
| 1/4 Teelöffel | salt |
| 1/2 Teelöffel | ground cumin |
| 1/3 Tasse | milk |
| 1 gross | egg yolk |
| 1 Tasse | 1/4 inch - diced extra-sharp Cheddar; (about 1/4 pound) |
| 1 Tasse | Canned black beans; rinsed well in a |
| | Sieve and patted |
| | Dry between layers |
| | Of paper towels |
| 2 gross | egg whites |
| | Vegetable oil for frying the fritters |
| | Sour cream and tomato salsa as |
| | Accompaniments if desired |
|
In a bowl whisk together well the cornmeal, the flour, the baking powder, the cayenne, the salt, and the cumin, whisk in the milk and the yolk, and stir in the Cheddar and the beans. In another bowl beat the whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly. Heat 1/8 inch of the oil in a well-seasoned cast-iron or non-stick skillet over moderately high heat until it is hot but not smoking. Working in batches, drop heaping tablespoons of the batter into the skillet, spreading them slightly, fry the fritters for 1 minute on each side, or until they are golden brown, and let them drain on paper towels. Serve the fritters with the sour cream and the tomato salsa.
Makes about 18 fritters.
|
|
Anmerkungen zum Rezept:
keine |
