Ingredients:
2 c. leftover cornbread dressing
1 c. canned (or frozen and thawed) corn kernels, drained
1 bunch scallions, trimmed and chopped
1 green bell pepper, seeded and minced
1 tsp. salt
1 tsp. pepper
1 tsp. sweet paprika
1 Tbs. dried Italian herb blend
1/4 c. breadcrumbs
4 eggs, lightly beaten
Butter for frying
1/4 c. chopped fresh parsleySteps:
- Combine all ingredients except the butter and parsley in a mixing bowl.
- Heat a generous amount of butter (about 6 Tbs.) in a heavy 12" nonstick saute pan over medium-high heat until the foam subsides.
- Drop tablespoonfuls of the corn mixture into the butter and flatten with the back of a spoon into small, irregular rounds.
- Brown on both sides and cook until done in the middle, about 4 minutes per side.
- Serve on a warm platter and sprinkle with the parsley.
Yield: About 16 fritters (8 servings).
