Ingredients
| 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. | jalapeño 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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Instructions
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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