Black Bean Corn Fritters (sneaky vegetables!)

Black Bean Corn Fritters (sneaky vegetables!)


I created this recipe when my first son was little. I wanted to turn corn fritters into a healthy side that could be a main dish for a selective toddler. I asked Rebekah to cook them and add a better seasoning profile, and she (and Thatcher) did a fantastic job. They are perfect now.

Black Bean Corn Fritter with Zucchini

Black beans, sweet corn, zucchini and seasonings come together to make a perfect side or even main dish.  Corn fritters remade!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: black bean, corn fritter, zucchini
Servings: 6 people
Author: Bethany and Rebekah Shaw


  • 3/4 cup whole wheat flour
  • 1 can cream-style corn
  • 1 can low-sodium black beans
  • 1 medium zucchini shredded, moisture squeezed out
  • 3 large carrots shredded, enough to equal amount of zucchini
  • 1 large red pepper diced small
  • 4-6 green onion chopped
  • 1/2 cup nut meal; almond, walnut, etc
  • 3 large eggs
  • 1 tsp baking powder
  • 1/4 tsp pepper
  • 2 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tsp cumin


  • In a large bowl, mix all ingredients together.  If the mixture is too soupy, add more nut meal.

  • Fry at medium heat in a skillet or at 350 degrees in a table-top skillet.  Use a scoop to get even fritters.  Cook on the first side until easy to flip, then turn and cook second side.
  • 1 batch makes about 40 fritters 3-4 inches in diameter.  This recipe doubles and tripples just fine, so make extra!  Reheat in the microwave or freeze in a gallon zip bag and reheat later.

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