Grit Fritters Food

GRITS FRITTERS

Steps:

• Using 4 cups of milk and 1 teaspoon salt, prepare grits according to package directions. Remove grits from heat and stir in cheese, bacon, green onions, corn and both peppers. Pour into a lightly greased 8-inch square pan. Loosely cover with plastic wrap and chill 4 to 24 hours.
• Using your hands, roll grits into 1 1/2-inch balls.
• In a bowl, whisk together eggs and 1/4 cup water.
• Dip balls in egg mixture and then roll in Panko crumbs to coat.
• Pour 2-3 inches of oil in a Dutch oven or deep skillet. Heat oil to 350 degrees.
• Fry fritters in batches for 3 to 4 minutes, until golden brown on all sides.
• Drain on a paper towel-lined plate. Serve warm.
• To make Pepper Jelly Dipping Sauce, combine pepper jelly, mustard and vinegar in a microwave safe bowl. Stir well. Microwave for 20 seconds or until warm.

SHRIMP AND CORN FRITTERS

Steps:

• Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.
• Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
• Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.

CHEESY COUNTRY HAM GRIT BALLS

Steps:

• Fill a large Dutch oven two-thirds full with oil and heat over medium-high heat to 360 degrees F.
• Add 2 tablespoons oil to a large heavy-bottomed skillet over medium-high heat. Add the ham and cook just until browned, 4 to 5 minutes. Remove with a slotted spoon to a large bowl. Add the grits and cheese to the bowl and stir until combined. Using wet hands, scoop 1/4 cup of the grit mixture, roll it into a ball and place on a platter or large plate. Repeat until all the grit mixture is used.
• Whisk together the flour, paprika and cayenne in a shallow bowl. In a separate shallow bowl, add the eggs. Add the panko to another separate shallow bowl. Dip each grit ball into the flour mixture and shake to remove any excess before dipping into the eggs and then into the panko, spinning to coat completely.
• Add the grit balls to the Dutch oven in batches, frying until brown on all sides, about 5 minutes. Remove to a sheet pan lined with a wire rack and immediately sprinkle with salt.

GRIT FRITTERS

Steps:

• In small saucepan, bring water and salt to a boil, slowly stir in grits and cook for 6-8 minutes until very thick.
• Remove from heat and let cook, about 5 minutes.
• Stir in herb Boursin cheese and place mixture in refrigerator until cold and still.
• Roll into 1 ounce balls, set aside. (I used a large pampered chef scoop).
• Combine milk and eggs for egg wash.
• Dip grits fritters into the following: flour, egg wash, then breadcrumbs.
• Fry in oil until golden brown (approx 3-5 minutes).
• Drain on paper towels and serve hot.

CHEESE & JALAPENO GRIT FRITTERS

Steps:

• 1. In a medium saucepan add 1 tablespoon oil and minced onion. Cook until translucent. Add minced jalapenos and cook for 2 minutes. Next add the chicken broth and bring to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, bacon, butter and cream. Season with salt and pepper and serve immediately.
• 2. Cool mixture and refrigerate for at least 4 hours up to 24 hours.
• 3. Remove grit mixture from the refrigerator. Roll grits into 1 1/2-inch balls. Whisk together eggs and water. Dip balls in egg wash, and roll in breadcrumbs.
• 4. 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 with sweet chili sauce or Cajun 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 with Sweet Chili Sauce or Cajun Mayonnaise . (recipe below)
• 5. Cajun Mayonnaise: 1/2 cup, finely chopped celery 1/2 cup, finely chopped green onions 1/4 cup prepared horseradish 1/4 lemon juice 2 tablespoons, catsup 2 tablespoons, Worcestershire sauce 1 tablespoon, prepared mustard 1 tablespoon, white vinegar 1 tablespoon, Tabasco sauce 1 tablespoon, minced garlic 2 teaspoons, sweet paprika 1 teaspoon, salt Mix all ingredients well and chill.

BACON AND GRITS FRITTERS

Steps:

• Spray 8-inch square pan with cooking spray. In 2-quart saucepan, heat milk and salt to boiling. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened. Add cheese, bacon, onions and pepper; stir until cheese is melted. Spoon mixture into pan. Refrigerate at least 4 hours or up to 24 hours.
• Shape grits into 1 1/2-inch balls. In small bowl, beat eggs and water with whisk or fork. Place bread crumbs in medium bowl. Dip balls in egg mixture, then roll in bread crumbs.
• In deep fryer or heavy 3-quart saucepan, heat 3 inches oil over medium-high heat (350°F). Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Place on metal cooling rack in baking pan and keep warm in 225°F oven up to 30 minutes. Serve warm.