Fried Grit Balls with Peach Sauce
Super Simple Fried Grit Balls with Peach Sauce
For the Grit Balls
+ 1 tbsp quick instant grits
2 if your guests can handle spicy food
flax seed meal
Oil to fry
Mission® Thin & Crispy Tortilla Chips
Panko Bread Crumbs
For the Peach Sauce
peeled, 150g if using frozen
your favorite hot sauce
adjust to your spice tolerance
To Make the Grit Balls
Bring the milk and salt to a boil in a strong bottom sauce pan.
Add the instant grits and keep stirring. Do not let it stick at the bottom.
Once all the milk has been absorbed, turn off the heat.
Add the chopped jalapeno and oregano.
Lightly grease the ice cube tray and transfer the cooked grits into each slot (1 or 2 ice cube trays needed).
Let it cool on the countertop for about 10 minutes.
Cover with plastic wrap and place in the refrigerator for 5.5 hours or overnight.
Remove the ice cube tray from the fridge and remove the wrap too.
Using a butter knife, remove each cube of grits and form into a ball (or you can leave it in its current shape).
Set them aside and prepare the flax eggs.
In a bowl, add the flax eggs and the water. Mix well.
Place the panko crumbs on a plate.
Start by immersing the grit ball in the flax eggs and then transfer to the panko crumbs.
Coat well and set aside. Continue the process for the remaining grit balls
Place about 1 cup of oil in a small frying pan. If you want to deep fry it, use about 2.5 cups of oil.
Heat on medium heat until the oil is hot but boiling (about 5-6 minutes on medium heat).
Fry 3 grit balls at a time and then place on a paper towel. I used 2 of 2-ply paper towels that I folded in half for maximum absorption.
Repeat the process for the remaining grit balls.
To Make the Peach Sauce
In a strong bottom pan, add the water and peaches.
Add the sugar, hot sauce and salt.
Cook on low heat until most of the water has dissipated.
Transfer to a blender and blend until smooth.
Transfer to dipping bowl.
Serve the fried grits balls and peach sauce immediately.
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