Grits are treasured like gold in the South. These Bacon-Grits Fritters are the perfect Southern delicacy to introduce to your family and friends. Watch them quickly disappear!
1 cup uncooked quick-cooking grits
4 cups milk
1 teaspoon salt
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
1/2 cup cooked and finely crumbled bacon (about 8 slices)
2 green onions, minced
1/2 teaspoon freshly ground pepper
2 large eggs
3 cups Japanese breadcrumbs (panko)
How to Make It
Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours.
Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.
Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.
Make ahead: Prepare recipe as directed through Step Cover and chill in a single layer up to 4 hours. Fry as directed. You may also prepare through Step 2 and freeze on a baking sheet for 30 minutes or until firm. Transfer to a zip-top plastic bag, and freeze. Cook frozen fritters as directed in Step 3, increasing cooking time to 5 to 6 minutes or until golden and centers are thoroughly heated.
This recipe isn't the best on it's own, but it was a great base! One user mentioned that it wasn't "knock-your-socks-off" good, but here's what you need to do to get it there: Start by using either a) half chicken stock and half milk or b) half water and half milk with a packet of onion soup mix. Add 2 tablespoons of cajun seasoning and add cayenne and black pepper to taste. Also, I sauteed my green onions with a red bell pepper in the same pan that I cooked the bacon in. (Drain the oil first, of course.) Serve with hot sauce and it's a hit! I brought these to a breakfast potluck and they were gone before I had a chance to grab one for myself!
I have been looking for a recipe for cheesy grits and shrimp that makes individuals like this. This one is a great idea. I think I will take the advice of the other reviewer on the chicken stock, and additional spice, with some extra bacon and then place a small shrimp inside of each one. I can't wait!!! Perhaps 2 batches......
Made these for a football party today and they were a major hit! I did use a bit more bacon and also added some cayenne pepper to give them a little zing, and I served them with a side of creamy horseradish sauce for dipping...they were devoured, even amongst a myriad of other appetizers! Definitely recommend giving them a try!
This recipe was cheesy deliciousness! We put the grits in the freezer for an hour to speed up the process, otherwise, we prepared as directed. What we did change was that we served it with roasted red pepper coulis....without this it might have been too simple. Here is the recipe....1 roasted red pepper, 2 T. red wine vinegar and salt, pepper and sugar to taste. Blend all ingredients with a mini blender or immersion blender.
These were good, but not as "knock-your-socks-off" scrumptious as I'd hoped. They were fairly easy to make, although a bit time-consuming. If you are short on time, you can skip chilling for four hours--just place them in the freezer for about an hour.
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