Description
Delight in these Cheesy Grits Fritters, featuring crispy edges and a soft cheesy interior, paired with zesty Cajun sauce.
Ingredients
Scale
- 1 cup Quick-Cooking Grits (Can substitute with other cornmeal)
- 2 cups Water (For cooking the grits)
- 1 tablespoon Cajun Spice (Adjust for spice tolerance)
- 1 teaspoon Sea Salt (Omit if Cajun spice is salted)
- 1/4 cup Chopped Chives (Or Scallions)
- 1 cup Shredded Cheddar Cheese (Can swap for Pepper Jack)
- 1 cup Vegetable Oil (For frying)
- 1 cup Marinara Sauce (Base for dipping sauce)
- 1 tablespoon Lime Juice (For brightening flavor)
Instructions
- In a medium saucepan, stir together the grits, water, Cajun spice, and sea salt. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring continuously to avoid lumps.
- Once the grits have thickened to a paste-like consistency, gently fold in the shredded cheese and chopped chives. Allow the mixture to cool for about 1 hour until it can be safely handled.
- Using about 3 tablespoons of the cooled grits mixture, shape it into balls and flatten them slightly. Wet your hands to prevent sticking as you form the fritters.
- In a deep pan, preheat 1-2 inches of vegetable oil over medium heat. Check if it’s ready by inserting a wooden toothpick; small bubbles around it indicate the oil is hot enough.
- Carefully place the fritters in the hot oil and fry for 3-4 minutes on each side, or until golden brown. Once done, transfer them to paper towels to drain any excess oil.
- In a bowl, combine the marinara sauce, Cajun spice, and lime juice. Mix well and serve as a zesty dipping sauce alongside the warm fritters.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg