Speedy Black Bean and Corn Fritters with Lime Crema

I absolutely love how quickly these black bean and corn fritters come together, making them perfect for a busy weeknight or a light lunch. The combination of hearty beans, sweet corn, and a hint of spice is just delightful, and the cool, tangy lime crema cuts through the richness beautifully. Don't be intimidated by frying; these fritters are surprisingly simple and come together in a flash, proving that delicious, satisfying meals don't need to be complicated.

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen or fresh corn kernels
• 1/2 cup all-purpose flour
• 1 large egg, lightly beaten
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Vegetable oil, for frying

For the Lime Crema:

• 1/2 cup sour cream or plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1/4 teaspoon garlic powder
• Pinch of salt

Instructions

1. In a medium bowl, lightly mash about half of the black beans with a fork. Add the remaining whole black beans, corn, flour, egg, red onion, cilantro, chili powder, cumin, salt, and pepper. Stir until just combined; do not overmix.
2. In a small bowl, whisk together the sour cream (or yogurt), lime juice, garlic powder, and a pinch of salt for the crema. Set aside.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
4. Carefully drop heaping tablespoons of the fritter batter into the hot oil, being careful not to overcrowd the pan.
5. Fry for 2-3 minutes per side, until golden brown and cooked through. Use a spatula to carefully flip the fritters.
6. Remove fritters from the skillet with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
7. Serve the fritters immediately with the lime crema for dipping.