Shrimp and Grits Fritters

These crispy fried bites get an extra zip from chopped jalapeño in the batter.

Shrimp and Grits Fritters
  • 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
  1. In a large Dutch oven, pour oil to depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, stir together grits, flour, bell pepper, onion, egg, jalapeño, salt, and black pepper until combined; stir in shrimp.
  3. 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
  1. In a small bowl, stir together all ingredients until combined. Cover and refrigerate until ready to serve or for up to 3 days.