Grits are treasured like gold in the South. These Bacon-Grits Fritters are the perfect Southern delicacy to introduce to your family and friends. Watch them quickly disappear!
Delicious! I recommend doubling the recipe if it's more than a couple people. Up the bacon & use whatever shredded cheese you prefer.
I have been looking for a recipe for cheesy grits and shrimp that makes individuals like this. This one is a great idea. I think I will take the advice of the other reviewer on the chicken stock, and additional spice, with some extra bacon and then place a small shrimp inside of each one. I can't wait!!! Perhaps 2 batches......
Made these for a football party today and they were a major hit! I did use a bit more bacon and also added some cayenne pepper to give them a little zing, and I served them with a side of creamy horseradish sauce for dipping...they were devoured, even amongst a myriad of other appetizers! Definitely recommend giving them a try!
This recipe isn't the best on it's own, but it was a great base! One user mentioned that it wasn't "knock-your-socks-off" good, but here's what you need to do to get it there: Start by using either a) half chicken stock and half milk or b) half water and half milk with a packet of onion soup mix. Add 2 tablespoons of cajun seasoning and add cayenne and black pepper to taste. Also, I sauteed my green onions with a red bell pepper in the same pan that I cooked the bacon in. (Drain the oil first, of course.) Serve with hot sauce and it's a hit! I brought these to a breakfast potluck and they were gone before I had a chance to grab one for myself!
What is the red dipping sauce?
These were awesome! I cooked the grits in the same thing I cooked the bacon in(after draining the grease). YUMMY!!!!!
This recipe was cheesy deliciousness! We put the grits in the freezer for an hour to speed up the process, otherwise, we prepared as directed. What we did change was that we served it with roasted red pepper coulis....without this it might have been too simple. Here is the recipe....1 roasted red pepper, 2 T. red wine vinegar and salt, pepper and sugar to taste. Blend all ingredients with a mini blender or immersion blender.
These were good, but not as "knock-your-socks-off" scrumptious as I'd hoped. They were fairly easy to make, although a bit time-consuming. If you are short on time, you can skip chilling for four hours--just place them in the freezer for about an hour.
