Ingredients
6 Tbsp. salsa verde
2 eggs
1 15 oz. can of corn, drained
1 15 oz. can of black beans, drained and rinsed
2-3 jalapeno peppers, seeded, finely chopped
¼ cup cilantro, chopped
¼ cup red onion, finely chopped
½ cup flour
Canola oil for frying
Preparation
In a medium bowl, whisk together salsa and eggs. Stir in corn, beans, peppers, cilantro and onion. Add flour and mix until just blended. Add oil to cover bottom of wide skillet. Heat over medium-high heat. Drop small mounds (about 3 Tbsp.) of corn mix into pan. Cook until golden, about 2-3 minutes; flip and cook until golden. Keep warm in low oven until ready to serve.
