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Ingredients
- 2 cups plus 1 tablespoon water, divided
- 2 cups whole milk
- 1 cup yellow grits
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1/2 cup diced country ham
- 1/4 cup finely sliced green onions
- Canola oil for frying
- 3 eggs
- 3 cups panko breadcrumbs
Preparation
- Combine 2 cups milk and 2 cups water in a medium saucepan. Bring to boil over medium to medium-high heat, but do not scorch. Add grits and cook for 20 minutes on low, stirring often.
- Remove from heat and whisk in salt, pepper, butter, and cheese. Fold in diced ham and green onions.
- Transfer grits mixture to a casserole dish and refrigerate for at least 3 hours (and up to overnight).
- When ready to fry the fritters, heat 3 inches of canola oil to 350˚. Mix teaspoon of water with eggs and whisk well. Pour breadcrumbs into a separate bowl.
- Using your hands, roll spoonfuls of the cooled grits into balls about 2 inches across. Dip fritters one at a time first into egg mixture and then into breadcrumbs before frying.
- Fry until golden brown, about 3-4 minutes per small batch. Set aside to drain on paper towels before serving.