- 2 cups milk, divided
- 1 cup quick-cooking yellow grits
- 3 tbsp butter, softened
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs, lightly beaten
- ¼ cup red bell pepper; finely chopped
- ½ cup green onions, finely chopped
- 2 tsp jalapeno pepper, minced and seeded
- 2 tbsp fresh basil, finely chopped
- 1 cup frozen corn, thawed
- ¼ cup all-purpose flour
- 2 tablespoons oil, divided
- Combine ½ cup of the milk with the grits.
- In a saucepan over medium high heat bring the remaining ½ cup of milk to a boil.
- Add the grits and cook until thickened about 2 minutes.
- Remove from heat and pour in a bowl to cool slightly.
- Add the butter, baking powder, salt, eggs, pepper, onions, jalapenos, basil, corn and flour. Mix together well.
- Heat 1 tbsp of oil in skillet. Pour 1 tbsp of the batter into the oil to make each fritter.
- Once bubbles form on the top and the edges look cooked turn them over and cook on the other side till golden.
- Repeat with the remaining dough and oil as needed.
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.