Round 2 Recipe - Silver Dollar Corn Fritters

• 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

1. Heat the oil in a nonstick skillet over medium heat.
2. In a large bowl, mash the grits with a potato masher.
3. Add the bean mix, baking mix, cheese, eggs and corn, and stir until well blended and incorporated.
4. Using a small ice cream scoop, drop the batter by the heaping tablespoon full into the skillet.
5. Cook until cooked through and golden brown, about 3 minutes per side.
6. Repeat with the remaining batter.
7. Remove the fritters to a plate lined with a brown paper bag or paper towel to drain.
8. While the fritters are cooking, in a medium bowl, combine the sour cream, parsley and season with salt and pepper.
9. Transfer the fritters to a serving dish and serve with the sour cream mixture on the side.

canola oil, shrimp, reserved bean, baking mix, jack cheese, eggs, corn, sour cream, parsley, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/round-2-recipe-silver-dollar-corn-fritters-recipe2.html (may not work)