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Bacon-Grits Fritters

Source of Recipe


Southern Living, December 2010



List of Ingredients



• 1 cup uncooked quick-cooking grits
  
• 4 cups milk
  
• 1 tsp salt
  
• 1½ cups (6 ounces) shredded extra-sharp white Cheddar cheese
  
• ½ cup cooked and finely crumbled bacon (about 8 slices)
  
• 2 green onions, minced
  
• ½ tsp freshly ground pepper
  
• 2 large eggs
  
• 3 cups Japanese breadcrumbs (panko)
  
• Vegetable oil
  






Instructions



1. Prepare grits according to package directions, using 4 cups milk and 1 teaspoon salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly greased 8-inch square baking dish or pan, and chill 4 to 24 hours.
   
   
2. Preheat oven to 225° F.
   Roll grits into 1½-inch balls. Whisk together eggs and ¼ cup water. Dip balls in egg wash, and roll in breadcrumbs.
   
   
3. Pour oil to a depth of 3 inches in a large heavy skillet; heat over medium-high heat to 350° F. 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.
   
   Makes about 32.