Grits Fritters Recipe

Crispy Fried Grits Fritters made from cheese grits with bacon, corn, and green onion. Dip them in a sweet and spicy pepper jelly sauce for an appetizer with tons of southern flair.

Grits Fritters with Bacon and Cheese and a Pepper Jelly Dipping Sauce

 

I’m a big fan of anything that can be eaten with your fingers: hushpuppies, beignets, you name it. These grits fritters are so delicious, you’ll be popping one right after the other into your mouth.

Grits Fritters with Bacon and Cheese and a Red Pepper Jelly Dipping Sauce

The grits are made ahead of time and refrigerated to firm them up. If you cook a big batch of grits for breakfast, you could use the leftovers to make Grits Fritters.

Once chilled they are easy to shape into balls which are then dropped in an egg wash and rolled in Panko crumbs. Fry them in 350 degree oil until golden.

Grits Fritters with Bacon and Cheese and a Pepper Jelly Dipping Sauce

They are crunchy on the outside and creamy and cheesy on the inside. Grits Fritters taste great on their own, but even better dipped in a simple pepper jelly sauce made with jarred Red Pepper Jelly, apple cider vinegar, and dijon mustard.

If you have fun eating fritters with your fingers, you should also try Fried Pimento Cheese Balls and Crawfish Etouffee Balls.

Grits Fritters with Bacon and Cheese and a Pepper Jelly Dipping Sauce

 

Grits Fritters with Bacon and Cheese and a Pepper Jelly Dipping Sauce
Print
Grits Fritters
Prep Time
4 hr 20 mins
Cook Time
12 mins
Total Time
4 hr 32 mins
 

Crispy Grits Fritters made with cheese grits flavored with bacon, corn, and green onion. Great on their own. Even better served with Red Pepper Jelly Sauce.

Course: Appetizer
Cuisine: Southern
Servings: 8
Calories: 364 kcal
Author: Christin Mahrlig
Ingredients
  • 1 cup quick-cooking grits
  • 4 cups milk
  • 1 teaspoon salt
  • 1 1/2 cups (6 ounces) shredded extra-sharp white cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 2 green onions, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs
  • 3 cups Panko crumbs
  • Vegetable oil
  • 1/2 cup Red Pepper Jelly
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
Instructions
  1. Using 4 cups of milk and 1 teaspoon salt, prepare grits according to package directions. Remove grits from heat and stir in cheese, bacon, green onions, and both peppers. Pour into a lightly greased 8-inch square pan. Loosely cover with plastic wrap and chill 4 to 24 hours.
  2. Using your hands, roll grits into 1 1/2-inch balls.
  3. In a bowl, whisk together eggs and 1/4 cup water.
  4. Dip balls in egg mixture and then roll in Panko crumbs to coat.
  5. Pour 2-3 inches of oil in a Dutch oven or deep skillet. Heat oil to 350 degrees.
  6. Fry fritters in batches for 3 to 4 minutes, until golden brown on all sides.
  7. Drain on a paper towel-lined plate. Serve warm.
  8. To make Pepper Jelly Dipping Sauce, combine pepper jelly, mustard and vinegar in a microwave safe bowl. Stir well. Microwave for 20 seconds or until warm.
Recipe Notes

Recipe makes about 32 fritters.

Nutrition Facts
Grits Fritters
Amount Per Serving
Calories 364
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Southern Living The Way to Fry: Fresh, fabulous recipes for the modern Southern cook

Disclosure: This post contains affiliate links.

26 thoughts on “Grits Fritters Recipe

  1. Nevermind – I didn’t read the recipe completely. Was thinking it would be a separate recipe. BTW – I also just saw a flash of light and heard a loud boom!!!

  2. What is the recipe for the “simple pepper jelly sauce”? It is referred to as pepper jelly, apple cider vinegar and dijon mustard but it does not specify how much of each. Can you provide that for us?

  3. These little balls are served at Ginger Brown’s restaurant in Fort Worth, TX. I just had them yesterday. Great reheated, too!

    1. I live in the DFW Area… I’ll going to go to the place so i can try these fritters…I make them also…My family was surprise when i made these with my left-over grits

  4. I’ve never thought of or ever had this but it makes total senses! It looks perfectly fried – and would be such a crowd pleaser for any game night kind of gathering (or just for no reason at all!).

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