Bacon-Grits Fritters

By LaLaCooks

Southern Living Make ahead and freeze - see below

7.11 - Forrest and family & Tracy and kids came for a long weekend at the beach and I thought these would be good to make ahead and serve. Grown-ups loved them. We think jalapeño would be a great addition. Be careful not to cook too long when frying. They get dark really fast. Did not try freezing first.

Ingredients

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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Prepare grits according to package directions, using 4 cups milk and 1 tsp. 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. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.

3. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. 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.

Make ahead: Prepare recipe as directed through Step 2. Cover and chill in a single layer up to 4 hours. Fry as directed. You may also prepare through Step 2 and freeze on a baking sheet for 30 minutes or until firm. Transfer to a zip-top plastic bag, and freeze. Cook frozen fritters as directed in Step 3, increasing cooking time to 5 to 6 minutes or until golden and centers are thoroughly heated.