Black Bean, Corn, and Pepita Fritters Recipe

Serves 4
Prep time: 30 minutes
Total time: 45 minutes

for the avocado lime ranch:
½ cup|115 grams sour cream
2 tablespoons buttermilk
1 lime, zested and juiced
½ ripe avocado, peeled and pitted
kosher salt and freshly ground black pepper, to taste

for the fritters:
⅓ cup|45 grams toasted pepitas, plus more to garnish
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon smoked paprika
3 garlic cloves
1 medium white onion, roughly chopped
1 serrano pepper, stem removed
½ bunch (about 1 ounce|30 grams) cilantro leaves, plus more to garnish
1 (15.5-ounce|439-gram) can black beans, rinsed and drained
⅓ cup|42 grams chickpea flour
2 ears corn, kernels removed and cobs discarded
1 large egg
1 lime, zested and juiced
canola oil, for frying
4 pita breads

1. Make the avocado lime ranch: Place the sour cream, buttermilk, lime zest and juice, and avocado in the bowl of a food processor and purée until smooth. Season with salt and pepper, cover, and refrigerate until ready to use.
2. Make the fritters: Place the pepitas, baking powder, salt, coriander, cumin, paprika, garlic, onion, serrano, cilantro, and black beans in the bowl of a food processor and pulse until chunky. Transfer to a large bowl and stir in the chickpea flour, corn, lime zest and juice, and egg. Form the mixture into 24 balls and place on a plate. Refrigerate for 15 minutes.
3. Heat 2 inches of oil in a large saucepan until a deep-fry thermometer reads 325°F. Working in batches, fry the fritters until golden, 1 to 2 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt.
4. To serve, place 6 fritters in each pita bread. Drizzle with the crema and garnish with the pepitas and cilantro leaves.

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