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Foodgeek: |
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 cups milk, divided
1 cup quick-cooking yellow grits
3 tbsp. butter or margarine, softened
1 tsp. baking powder
1 tsp. salt
2 lg. eggs, lightly beaten
1/4 cup red capsicum, finely chopped
1/2 cup shallots, finely chopped
1 to 2 tsp. jalapeņo chili, minced and seeded
2 tbsp. finely chopped basil leaves
1 cup fresh or frozen corn, thawed
1/4 cup plain flour
2 tbsp. olive oil, divided
Sour cream, for garnish
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Directions:
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Combine 1/2 cup milk and grits. Heat remaining 1-1/2 cups milk in a medium saucepan over medium-high heat until boiling. Add grits mixture, stirring constantly with a whisk. Cook 2 minutes or until mixture has thickened. Remove from heat and pour into a large bowl; cool slightly. Add butter and next 9 ingredients, stirring well.
Heat 1 tbsp. olive oil in large non-stick skillet or griddle over medium heat until hot. Pour one tbsp. batter for each fritter into hot skillet and cook fritters until tops are covered with bubbles and edges look cooked. Turn and cook other side. Repeat process with remaining olive oil and batter.
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