Name: Round 2 Recipe - Silver Dollar Corn Fritters
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 12 cakes
Cuisine: american
Ingredients: 1 cup reserved bean mix from Roasted Corn and Bean Salad; 1/2 cup baking mix; 1/4 cup grated jack cheese; 1 cup reserved grits from Shrimp and Grits; 2 eggs, beaten; 1 ear of corn from Roasted Corn and Bean Salad, kernels cut off cob; 1 ear of corn from Roasted Corn and Bean Salad, kernels cut off cob; 1/2 cup sour cream; 2 tablespoons chopped fresh parsley; Salt and freshly ground black pepper; 1/4 cup canola oil

Directions

Heat the oil in a nonstick skillet over medium heat.
In a large bowl, mash the grits with a potato masher. Add the bean mix, baking mix, cheese, eggs and corn, and stir until well blended and incorporated.
Using a small ice cream scoop, drop the batter by the heaping tablespoon full into the skillet. Cook until cooked through and golden brown, about 3 minutes per side. Repeat with the remaining batter. Remove the fritters to a plate lined with a brown paper bag or paper towel to drain.
While the fritters are cooking, in a medium bowl, combine the sour cream, parsley and season with salt and pepper.
Transfer the fritters to a serving dish and serve with the sour cream mixture on the side.

Round 2 Recipe - Silver Dollar Corn Fritters

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