Round 2 Recipe - Silver Dollar Corn Fritters

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 12 cakes
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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

  1. Heat the oil in a nonstick skillet over medium heat. 
  2. 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. 
  3. 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. 
  4. While the fritters are cooking, in a medium bowl, combine the sour cream, parsley and season with salt and pepper. 
  5. Transfer the fritters to a serving dish and serve with the sour cream mixture on the side.
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This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Round 2 Recipe - Corn Puddings