Grit Fritters
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!
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READY IN: 20mins
SERVES: 8
YIELD: 16 grit balls
UNITS: US
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DIRECTIONS
- 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.
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