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Fried Grit Balls with Peach Sauce
Rini
Super Simple Fried Grit Balls with Peach Sauce
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Appetizer
Cuisine
American
Servings
4
People
Calories
327
kcal
Ingredients
1x
2x
3x
For the Grit Balls
2.5
cups
milk
1/2
cup
+ 1 tbsp quick instant grits
1
tsp
of salt
1
jalapeno
2 if your guests can handle spicy food
2
tsp
oregano
1/2
cup
flax seed meal
1
cup
water
Oil to fry
1
bag
Mission® Thin & Crispy Tortilla Chips
1
cup
Panko Bread Crumbs
For the Peach Sauce
2
peaches
peeled, 150g if using frozen
1/4
cup
water
2
tbsp
sugar
1
tbsp
your favorite hot sauce
adjust to your spice tolerance
1/2
tsp
salt
Instructions
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.
Stir well.
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.
Notes
Serve the fried grits balls and peach sauce immediately.
Nutrition
Serving:
2
pieces
Calories:
327
kcal
Carbohydrates:
42
g
Protein:
10
g
Fat:
13
g
Saturated Fat:
3
g
Cholesterol:
15
mg
Sodium:
1033
mg
Potassium:
533
mg
Fiber:
7
g
Sugar:
20
g
Vitamin A:
570
IU
Vitamin C:
11.6
mg
Calcium:
236
mg
Iron:
1.8
mg
Keyword
grit ball recipes, southern grit balls
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