Shrimp and Grits Fritters
- 1 cup coarse-ground white grits, uncooked
- 4 cups water
- 1/2 tablespoon salt
- 2 5.2-ounce wheels Boursin herb cheese
- 1/2 –1 cup shrimp, shelled, deveined, cooked and chopped
- 1 cup all-purpose flour
- 2 cups panko or regular bread crumbs, or more as needed
- 1 cup milk
- 2 eggs, beaten
- 8 ounces vegetable oil
Preparation time 20mins
Adapted from scliving.coop
In a medium pot, cook grits, water and salt, as directed on package. Stir in Boursin cheese and cooked shrimp and refrigerate for at least 2 hours or overnight. Place flour and bread crumbs in separate small bowls.
In another small bowl, combine and whisk together milk and eggs to create the egg wash. Using your hands, shape shrimp mixture into 1-ounce balls about the size of a walnut (the mixture will not be firm, so work quickly—once dipped in the coatings, the balls will hold their shape better). Dip balls into egg wash, then into bread crumbs, then into flour. In a deep fryer or heavy pot, heat oil over medium-high heat, then fry fritters until golden brown. Remove from oil with tongs or a slotted spoon. Drain on paper towels. Serve immediately.