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
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper
• 1/4 cup canola oil

Instructions

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.