Round 2 Recipe - Silver Dollar Corn Fritters
- Level: Easy
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 228
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 34
- Sodium
- 207
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.