- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup milk
- 3 tablespoons vegetable oil, divided
- 1/3 cup finely chopped red onion
- 2 fresh jalapeno peppers, seeded and diced
- 1 (15 ounce) can BUSH'S® Black Beans, drained and rinsed
- 1/2 cup frozen corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/3 cup minced fresh cilantro
- 1 cup shredded pepperjack cheese, divided
- 1 quart oil for frying
- 1 (2.25 ounce) can sliced black olives
- Cilantro Ranch Dip:
- 1/2 cup Ranch-style salad dressing
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon minced fresh cilantro
- In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl mix the eggs, milk, and 2 tablespoons vegetable oil; mix with dry ingredients just until moistened.
- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in onion and jalapenos, and cook until tender. Mix in BUSH'S(R) Black Beans, corn, 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/3 cup of cilantro; mash slightly. Fold bean mixture and 1/2 the cheese into batter.
- In an electric skillet or deep fryer, heat 1/4 inch oil for frying to 375 degrees F. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1 1/2 minutes on each side. Drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Transfer fritters to the prepared baking dish. Sprinkle with remaining cheese and olives.
- Bake, covered, for 40 minutes. Uncover and bake for 15 to 20 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
- For cilantro ranch dip: in a small bowl, mix dressing, sour cream, lime juice, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1 tablespoon of cilantro. Serve with fritters.