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VCE: Fried Grits

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* Exported from MasterCook *

 

Fried Grits

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 527

Serving Size : 16 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cheese Grits

(see separate recipe for Grits)

1 egg -- beaten with

1 tablespoon water or milk

2 cups fresh bread crumbs -- About

Vegetable oil for pan frying

 

Makes sixteen 2-inch croquettes

 

Serve these golden croquettes with greens and fried eggs, with salsa and

beans, or alongside a summer vegetable stew.

 

Pour the cooked grits into an 8-inch square pan or whatever is convenient

and let cool until firm, 30 minutes or so. Cut into 16 fingers, squares or

triangles. Dip them into the beaten egg, then roll them in the broad

crumbs. (They can be refrigerated at this point, but allow them to return

to room temperature before frying.)

 

Heat 1/4 inch of oil in a cast-iron skillet until it's hot enough to sizzle

a drop of water. Add the grits and fry in a single layer on both sides

until golden brown. Keep the finished ones warm in the oven until all are

done, then serve.

 

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