SHRIMP AND GRITS FRITTERS - TASTE OF THE SOUTH

Shrimp and Grits Fritters - Taste of the South image

Provided by @MakeItYours

Number Of Ingredients 17

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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
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

Steps:

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.
In a small bowl, stir together all ingredients until combined. Cover and refrigerate until ready to serve or for up to 3 days.