Round 2 Recipe - Silver Dollar Corn Fritters (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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.] 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:
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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