Table of Contents
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Ingredients
- 1 c quick-cooking grits
- 4 c milk
- 1 tsp salt
- 1 1/2 c 6 oz shredded extra-sharp white cheddar cheese
- 6 slices bacon cooked and crumbled
- 2 green onions minced
- 1/2 c corn kernels
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 large eggs
- 3 c Panko crumbs
- Vegetable oil for frying
- 1/2 c Red Pepper Jelly
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
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Cook Grits: In a saucepan. Bring 4 cups of milk and 1 tsp of salt to a boil. Add grits. And cook according to package instructions. Remove from heat.
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Mix Ingredients: Stir in cheddar cheese, cooked bacon, green onions, corn, black pepper, and cayenne pepper into the cooked grits.
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Chill: Pour the mixture into a greased 8-inch square pan. Cover loosely with plastic wrap. And refrigerate for 4 to 24 hours. Until firm.
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Form Balls: Once chilled. Form the mixture into 1 1/2-inch balls.
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Coat: Whisk two eggs with 1/4 cup water in a bowl. Dip each ball in the egg wash. Then roll in Panko crumbs to coat.
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Fry: Heat 2-3 inches of vegetable oil in a deep skillet. Or Dutch oven to 350°F. Fry the balls in batches. Until golden brown. About 3-4 minutes. Drain on paper towels.
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Make Sauce: Combine red pepper jelly, Dijon mustard, and apple cider vinegar. In a microwave-safe bowl. Microwave for 20 seconds. Or until warm, then stir well.
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Serve: Serve the fritters warm with the pepper jelly dipping sauce.
Notes
To adapt this recipe for a gluten-free diet. You can make a couple of simple swaps. Without sacrificing flavor or texture. Instead of regular Panko crumbs. Opt for a gluten-free version. Many brands offer equally crispy alternatives. That are made without wheat. Also, ensure that your cornmeal is labeled gluten-free. As some brands. May process it in facilities. That handle wheat products. By making these adjustments. You can enjoy these delightful Golden Cornmeal Grits Fritters. Worry-free. Keeping all the original taste. And crunch!