Grits Fritters with Country Ham and Cheese

Name: Grits Fritters with Country Ham and Cheese
Prep time: 1 h 15 min
Total time: 2 h
Yield: 40
Ingredients: 1 1/2 c. whole milk; 3/4 tsp. kosher salt; 1 1/2 c. coarse or stone-ground grits (see Tips & Techniques); 1/2 c. heavy cream; 6 oz. country ham; 6 oz. Thomasville Tomme cheese or Gouda (see Tips & Techniques); 6 c. canola or peanut oil; c. all-purpose flour

By Steven SatterfieldPublished: Feb 20, 2011

Be the first to review!

Yields:

Prep Time:

1 hr 15 mins

Total Time:

2 hrs

Cal/Serv:

391

Jump to recipe

A creative take on a Southern breakfast favorite — cheese grits — these crispy fried fritters are a tempting snack at any time of day.

Advertisement - Continue Reading Below

Ingredients

1 1/2 cups whole milk
3/4 tsp. kosher salt
1 1/2 cups coarse or stone-ground grits (see Tips & Techniques)
1/2 cup heavy cream
6 oz. country ham
6 oz. Thomasville Tomme cheese or Gouda (see Tips & Techniques)
6 cups canola or peanut oil
cup all-purpose flour

Directions

1. Step 1In a medium saucepan over high heat, bring 2 cups water, milk, and 3/4 teaspoon salt to a boil. Reduce heat to medium and slowly add grits in a stream, whisking constantly to avoid lumps.
2. Step 2Reduce heat to low and add heavy cream. Cook over low heat, stirring frequently, until grits are completely soft, about 50 to 60 minutes. Remove from heat, stir ham into grits, and let grits cool completely. (Grits can be cooked up to a day ahead and stored, covered, in refrigerator.)
3. Step 3Using a small ice-cream scoop or a spoon, scoop up about 2 teaspoons grits. Insert a cube of cheese into grits and, using your hands, shape grits around cheese to form a ball. Repeat with remaining grits and cheese.
4. Step 4Heat oil to 350 degrees F in a large pot fitted with a deep-fry thermometer over medium-high heat. Preheat oven to 250 degrees F. Place flour on a small plate. In batches of 6, roll fritters in flour to lightly coat, then deep-fry until golden brown, 2 to 3 minutes. Transfer fritters to paper towels to drain. Season with salt, then transfer to a sheet pan in oven to keep warm until all batches have been fried.