Prep 15 mins
Cook 5 mins
I had these grit fritters at Bone's in Atlanta. They are rich and creamy and easy to make. I found the original recipe online at http://www.americascuisine.com/dynamic/dsp_recipeDetail.cfm/recipeId/93/category/appetizers/city/atlanta Bone's serves them as a side item without the sauce. Try these at home - you won't be disappointed!
- 4 cups water
- 1⁄2 teaspoon salt
- 1 cup grits
- 10 1⁄2 ounces herb boursin cheese (2 wheels of 5.2 oz. each)
- 1⁄2 cup flour
- 2 eggs
- 1 cup milk
- 1 cup Japanese-style bread crumbs
- 1⁄4 quart vegetable oil
- 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.
My sibling and I enjoyed this very much as a snack-type supper. The only changes I made were to substitute water for milk, as we were out of milk (but they were still good) and roll the second half of the batch in flour twice instead of breadcrumbs because I found out too late that I didn't have enough breadcrumbs for all. Oops! Those didn't fry up *as* nicely, but I blame it on operator error. I did find that I needed twice the oil called for in the recipe, but fortunately I had plenty of that. Still, a very nice, light supper and a keeper of a recipe!
These were very good! I served them with a prime rib dinner, they were a very different side from normal potatoes or rice. The only change I made was to pour the grits into a roasting pan for the chilling time, then cut them into round shapes using a biscuit cutter.