Lunch: Cowboy Bean Fritters

Bring this appetizer to share at your next summer barbeque. Serve the fritters with some dipping options like salsa and non-fat plain Greek yogurt (a healthier substitute for sour cream).

Ingredients

1-¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon cumin
2 teaspoons salt
½ teaspoon black pepper
4 egg whites, lightly beaten
1 cup salsa
2 16-ounce cans black beans, rinsed and drained
1 tablespoon canola or vegetable oil, plus extra if needed

Instructions

In a large bowl, combine flour, baking powder, cumin, salt, and pepper. Add egg whites and salsa; mix well, then stir in black beans.
In a large skillet over medium-high heat, heat 1 tablespoon oil. Pour 1 teaspoon batter per fritter into skillet, cooking several fritters at one time, but not overcrowding them. Cook 1 minute, then turn fritters and lightly flatten with a spatula; cook 1 to 2 additional minutes or until browned on both sides. Repeat with remaining batter, adding more oil as necessary.