Corn and Black Bean Latkes
Posted November 24, 2013 by Marc Gottlieb
Prep Time 15 min Cook Time 25 min Ready Time 40 min Servings: 4 servings


  • 150 grams coarse ground cornmeal
  • 200 mililiters liquid from canned corn
  • 100 grams onion grated
  • 200 grams corn kernels canned
  • 400 black beans
  • 3 large eggs
  • 3 teaspoons cornstarch
  • 1/2 teaspoon cumin
  • 30 grams cilantro
  • salt and pepper
  • 1 liter vegetable oil


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  1. In a small saucepan, bring the corn liquid to a boil. Remove from fire.
  2. Add cornmeal to the water and mix. Let it stand until water is absorbed.
  3. Mix cornmeal, onion, black beans, corn and cumin.
  4. Add eggs and cornstarch. Mix thoroughly. The batter will be very loose.
  5. Chop cilantro and add to batter.
  6. Fry on low heat until golden brown on both sides.
Note: If the corn kernels get too hot, they will pop, which can be dangerous. You can mash them slightly before mixing them into the batter to help prevent this from happening. Add chopped jalapeƱos to the batter for a spicy kick.