Combine 1/2 cup of the milk with the grits. Mixing well.
In a pot over medium heat add the remaining mix and bring it to a boil.
Add the soaked grits.
Stir until thickened. This will only take about a minute or two. Remove from heat and allow to cool.
Chop up your red peppers, green onion and jalapeno.
To the cooled grits add the melted butter.
Then the baking powder and salt.
Stir in the eggs.
Add the chopped vegetables and the corn.
Finally add the basil and flour and stir everything together well.
Heat the oil in a pan and add tablespoonful of the mixture onto your hot oil.
Allow to coat for a couple of minutes until browned then flip over and finish the other side.
Place the cooked fritter on a paper towel to remove any excess oil then place in a low oven to keep warm.
Repeat with the remaining fritter dough. Enjoy.