Round 2 Recipe - Silver Dollar Corn Fritters

Sandra cleverly uses leftovers from both the Shrimp and Grits and Roasted Corn and Bean Salad recipes to turn her corn fritters into a hearty[ side dish or appetizer.]

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
12 cakes
Level:
Easy

Ingredients
  • 1/4 cup canola oil
  • 1 cup reserved grits from Shrimp and Grits
  • 1 cup reserved bean mix from Roasted Corn and Bean Salad
  • 1/2 cup baking mix
  • 1/4 cup grated jack cheese
  • 2 eggs, beaten
  • 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
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.


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