Grits Fritters Food

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.

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.

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.

SHRIMP AND GRITS FRITTERS RECIPE - (4.1/5)

Steps:

• In a medium pot, cook grits, water and salt, as directed on package. Stir in Boursin cheese and cooked shrimp and refrigerate for at least 2 hours or overnight. Place flour and bread crumbs in separate small bowls. In another small bowl, combine and whisk together milk and eggs to create the egg wash. Using your hands, shape shrimp mixture into 1-ounce balls about the size of a walnut (the mixture will not be firm, so work quickly-once dipped in the coatings, the balls will hold their shape better). Dip balls into egg wash, then into bread crumbs, then into flour. In a deep fryer or heavy pot, heat oil over medium-high heat, then fry fritters until golden brown. Remove from oil with tongs or a slotted spoon. Drain on paper towels. Serve immediately.

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.