Gritfritters Recipes

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.

CORN FRITTERS

Steps:

• In a bowl, combine the flour, salt, baking powder and paprika. In another bowl, beat egg yolk; stir in corn. Add to flour mixture and mix well. Beat egg white until soft peaks form; fold into flour mixture. , In a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls into oil; fry for 3-4 minutes or until golden brown. Drain on paper towels.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

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.

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.

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.

FRITTERS

Steps:

• In a large bowl, whisk together flour, egg yolk, beer, peanut oil, and salt. Transfer mixture to refrigerator; let chill 30 minutes.
• Add enough oil to a deep, heavy-bottomed pot to reach a depth of 5 inches. Heat oil until it reaches 350 degrees on a deep-fry thermometer.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until foamy. Add sugar and continue to whisk until stiff peaks form. Gently fold egg whites into chilled mixture.
• Dip fruit into batter and immediately transfer to hot oil. Fry until golden. Transfer to a paper towel-lined plate and serve immediately.