Malagasy Mofo Gasy Corn Fritters with Bean Salad

Ingredients

• 1 cup fine cornmeal
• 1/2 cup rice flour
• 1 tsp baking powder
• 1 tbsp sugar
• 1 1/4 cups warm water
• 1 can black beans, drained
• 3 tbsp neutral oil, plus more for frying
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 ripe tomatoes, diced
• 1 red chili, minced
• 2 scallions, sliced
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Whisk the cornmeal, rice flour, baking powder, sugar, and 1/2 teaspoon salt together in a bowl.
2. Pour in the warm water and whisk to a smooth batter about the thickness of pancake batter, then cover and rest it for 20 minutes so the cornmeal hydrates fully. Unrested batter fries up gritty.
3. Meanwhile toss the black beans, tomatoes, half the onion, the chili, scallions, lime juice, and 1/2 teaspoon salt together for the salad and leave it to macerate.
4. Heat the 3 tablespoons of oil in a small pan and cook the remaining onion, garlic, and ginger for 3 minutes until fragrant, then stir this into the rested batter.
5. Heat a shallow layer of oil in a wide skillet over medium heat until it shimmers; a drop of batter should sizzle steadily on contact.
6. Drop in tablespoons of batter, spacing them apart, and fry for 3 minutes, until the undersides are golden and bubbles have broken across the tops.
7. Flip and cook for 2 to 3 minutes more, until puffed and cooked through with no wet batter in the centre. Keep the heat moderate, since these brown before they set if the pan is too hot.
8. Drain on a rack, salt lightly, and serve hot with the bean salad, the cilantro, and lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.