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BUSH'S® Spicy Black Bean Fritters with Cilantro Ranch Dip

BUSH'S® Spicy Black Bean Fritters with Cilantro Ranch Dip

"Side Dish Finalist Do More! With the Vegetable With More! Recipe Contest. Game day or movie night snack that is a twist on the traditional corn fritter."
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1 h 45 m servings 266 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl mix the eggs, milk, and 2 tablespoons vegetable oil; mix with dry ingredients just until moistened.
  2. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in onion and jalapenos, and cook until tender. Mix in BUSH'S(R) Black Beans, corn, 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/3 cup of cilantro; mash slightly. Fold bean mixture and 1/2 the cheese into batter.
  3. In an electric skillet or deep fryer, heat 1/4 inch oil for frying to 375 degrees F. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1 1/2 minutes on each side. Drain on paper towels.
  4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Transfer fritters to the prepared baking dish. Sprinkle with remaining cheese and olives.
  5. Bake, covered, for 40 minutes. Uncover and bake for 15 to 20 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.
  6. For cilantro ranch dip: in a small bowl, mix dressing, sour cream, lime juice, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1 tablespoon of cilantro. Serve with fritters.

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Read all reviews 5
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I made this recipe twice. The first time I follow the directions exactly and they were way too hot for my personal taste. We had friends over to try them and they, liking hot and spicy food, sai...

I have to admit we really liked these! They did take a bit of effort to make, but we had them for lunch and they were a hit with the whole family! I used Masa Harina instead of the corn meal b...

These weren't bad, but they were not good either. Deep fried them & then baked them as the recipe specified & they were just greasy on the outside (even though I did drain them on the paper tow...

Instead of deep frying, I fried these like pancakes. I used jalapenos as a garnish instead of putting them in the dough. When these were browned, I served them without baking, garnishing with c...

The flavor was good in these but boy oh boy were they ever greasy. Even after a lot of squeezing them with paper towels. Next time I make them I'll attempt baking them or stove top without the o...