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.
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.
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.
Easy Pepper Jelly 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 Recipe Tip
The grits will need to be made at least 4 hours in advance. Preferably a day in advance because you want them chilled so that they set up. This is necessary for them to hold their shape.
Recommended Equipment
- Dutch Oven- a Dutch Oven like this one is perfect for frying a holds a nice even temperature.
- Deep Frying Thermometer- not necessary but useful for keeping the oil temperature in the right range. I love this digital thermometer that can easily be clipped on the side of a Dutch oven.
- Strainer- this KitchenAid All Purpose Strainer is perfect for fishing fried foods out of the oil.
More Grits Recipes
- Crockpot Grits
- Cheesy Grits Casserole with Smoked Sausage
- Jambalaya Grits
- Cheese and Bacon Grits Casserole
- Creamiest Grits Ever
- Jalapeno Cheddar Grits
Grits Fritters
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
- 1/2 cup corn kernels
- 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
- 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, corn and both peppers. Pour into a lightly greased 8-inch square pan. Loosely cover with plastic wrap and chill 4 to 24 hours.
- Using your hands, roll grits into 1 1/2-inch balls.
- In a bowl, whisk together eggs and 1/4 cup water.
- Dip balls in egg mixture and then roll in Panko crumbs to coat.
- Pour 2-3 inches of oil in a Dutch oven or deep skillet. Heat oil to 350 degrees.
- Fry fritters in batches for 3 to 4 minutes, until golden brown on all sides.
- Drain on a paper towel-lined plate. Serve warm.
- 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.
Notes
Nutrition
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Recipe adapted from Southern Living The Way to Fry: Fresh, fabulous recipes for the modern Southern cook
Originally posted October 29, 2014.
Disclosure: This post contains affiliate links.
Has anybody tried baking these instead of frying them? Would it work?
I haven’t tried baking them Rebekah. I think they would turn out like most things baked instead of fried- pretty good, but not as good as frying!
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!!!
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?
This may be a silly question but what is grits? I am from Australia….never heard of this ingredient .
It’s a very popular food in the American south made from corn. Here is more about them- https://en.wikipedia.org/wiki/Grits
These little balls are served at Ginger Brown’s restaurant in Fort Worth, TX. I just had them yesterday. Great reheated, too!
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
I have never seen or heard of this recipe! Truly a new take on grits- cannot wait to try it. Thanks for sharing.
Hope you enjoy them 🙂
Seriously wonderful, grit fritters. Love it. Brilliant.
This is seriously sooo genius!!!
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!).
This looks insanely good!
I love Southern food, but this is something I have never tried, and I am so ready to do so.
How this is my kind of recipe! I love grit fritters! I actually love grits in any form or fashion….actually I think that is a requirement if your South of the Mason Dixon, right?! 😉
Definitely a requirement to like grits in the south 😉
I really don’t think I would be able to keep my hands off of these fritters. They look SO crispy and crunchy—perfect!
I think I wouldn’t be able to stop snacking on these! 🙂
These look awesome!! I love delicious finger foods too, especially when dipped in a pepper jelly sauce! I could be happy just eating a bunch of these for dinner 🙂
I have never had this kind of fritters…and I am loving it with the red pepper jelly…looks delicious Christin!
Hope you are having a great week 🙂
Deep fried grits? Oh my gosh I didn’t think they could get any better! Your dipping sauce looks incredible too! Pinned!
Thanks Krystle! Have a great day!
I had grits once at Cracker Barrel and remember loving them. I bet these are super good. Must try!
Oh man you just brought everything I love about so many different Southern foods into one awesome finger food! Hush puppy meets grits meets beignets meets MY MOUTH. Pinning this for football food! 😀
oh, I bet the red pepper jelly really finishes them!