Grit Fritters

Sunday, August 17, 2008
I made the grit fritters tonight and they tasted just like they did at Bone's.  Pete & Ashley would have been impressed!

I would definitely make them again. They would be good for a dinner party. 

I halved the recipe since there were only two of us.   I used the large scoop from Pampered Chef and followed the recipe exactly as written.

Bone’s Grits Fritters4 C Water
1/2 t Salt
1 C Grits
10.4 oz Herb Boursin Cheese (2 wheels of 5.2 oz. each)
1/2 C Flour
2 Eggs
1 C Milk
1 C Japanese Bread Crumbs
1/4 qt Vegetable Oil

In small saucepan, bring water and salt to a boil, slowly stir in grits and cook for 6-8 minutes until very thick.
Remove from heat and let cook, about 5 minutes.
Stir in herb Boursin cheese and place mixture in refrigerator until cold and still.
Roll into 1 ounce balls, set aside.
Combine milk and eggs for egg wash.
Dip grits fritters into the following: flour, egg wash, then breadcrumbs.

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  1. Hello,

    I love your blog and I wanted to try the grit fritters this weekend. We have also been to Bone's and love them! I was just wondering if you used instant or regular grits?

    Thank you,

  2. Hey Shelly - I used quick cook grits. You could probably use instant too.