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Ingredients
- 5 Cups water
- 1/2 teaspoon salt
- 1 stick butter
- 1 1/3 cups uncooked grits (old fashioned)
- 2 tablespoons finely chopped fresh garlic
- 1 cup shredded smoked gouda cheese
- 2 Jalapeno peppers, seeded and finely chopped
- 6 cups peanut or vegetable oil, or enough to fill frying pan about 2 inches deep
- Lulu's Crazy Frying Flour ( P. 52)
- 2 cups whole milk
- LULU'S CRAZY FRYING FLOUR
- 2 cups all-purpose flour
- 2 tablespoons Lulu's Crazy Creola Seasoning (P. 50)
- 1 1/2 teaspoons salt
- 1 tablespoon black pepper
- Combine all ingredients and mix thoroughly.
- Lulu's Crazy Creola Seasoning Makes 1/2 cup
- 1 tablespoon salt
- 2 tablespoons granulated garlic
- 4 teaspoons granulated onion
- 1/4 cup paprika
- 1 1/2 teaspoons black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons white pepper
- 12 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
- Seasoning: Combine all ingredients. Store in an airtight container.
Details
Preparation
Step 1
1. In a heavy saucepan, bring water, salt, and butter to a boil.
2. Add grits and cook over medium-low heat until liquid has evaporated and grits are smooth and creamy.
3. Add garlic, cheese, and jalapenos. Stir well and cook until cheese melts.
4. Pour grits into a greased casserole dish and refrigerate overnight.
5. Just bnefore serving, cut grits into any desired shape. like to cut mine like big brownines and then into triangles.
6. In a cast iron or heavy skillet, heat oil to 355 degrees over medium-high heat. (Use a candy or fry thermometer for accuracy or heat until a little flour flicked into the oil sizzles.)
7. Dredge grit cakes through fryingt flour, dip in milk, then dredge through flour again.
8. Gently drop into hot oil. Fry 2 minutes on each side or until golden brown or until they float to the top. Drain on paper towels and serve immediately.
Great with sloppy shrimp
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