0.0 – 0 reviews • Grain Recipes
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
12 cakes |
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
12 cakes |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
228 |
| Total Fat |
9 g |
| Saturated Fat |
2 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
5 g |
| Cholesterol |
34 mg |
| Sodium |
207 mg |
| Serving Size |
1 of 12 servings |
| Calories |
228 |
| Total Fat |
9 g |
| Saturated Fat |
2 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
2 g |
| Sugar |
5 g |
| Protein |
5 g |
| Cholesterol |
34 mg |
| Sodium |
207 mg |
