Recipe courtesy of Sandra Lee
Episode: Smartly Southern
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25 min
10 min
15 min
12 cakes



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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