These crispy fried bites get an extra zip from chopped jalapeño in the batter.
Shrimp and Grits Fritters
Ingredients
- Peanut oil, for frying
- 1 cup yellow grits, cooked according to package directions
- 1 cup self-rising flour
- ⅓ cup chopped red bell pepper
- ⅓ cup chopped red onion
- 1 large egg
- 2 tablespoons finely chopped jalapeño
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ pound peeled and deveined cooked shrimp, chopped
- Spicy Lemon Rémoulade (recipe follows), to serve
Spicy Lemon Rémoulade
- 1 cup mayonnaise
- 2 green onions, minced
- 2 tablespoons garlic-chile sauce
- 1 tablespoon whole-grain Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- In a large Dutch oven, pour oil to depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a large bowl, stir together grits, flour, bell pepper, onion, egg, jalapeño, salt, and black pepper until combined; stir in shrimp.
- Working in batches, drop batter by rounded 2 tablespoonfuls into hot oil. Fry until golden brown, 2 to 3 minutes per side. Remove from oil, and let drain on a wire rack over paper towels. Serve immediately with Spicy Lemon Rémoulade.
Spicy Lemon Rémoulade
- In a small bowl, stir together all ingredients until combined. Cover and refrigerate until ready to serve or for up to 3 days.
