CHEESE & JALAPENO GRIT FRITTERS

Steps:

• 1. In a medium saucepan add 1 tablespoon oil and minced onion. Cook until translucent. Add minced jalapenos and cook for 2 minutes. Next add the chicken broth and bring to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, bacon, butter and cream. Season with salt and pepper and serve immediately.
• 2. Cool mixture and refrigerate for at least 4 hours up to 24 hours.
• 3. Remove grit mixture from the refrigerator. Roll grits into 1 1/2-inch balls. Whisk together eggs and water. Dip balls in egg wash, and roll in breadcrumbs.
• 4. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm with sweet chili sauce or Cajun Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm with Sweet Chili Sauce or Cajun Mayonnaise . (recipe below)
• 5. Cajun Mayonnaise: 1/2 cup, finely chopped celery 1/2 cup, finely chopped green onions 1/4 cup prepared horseradish 1/4 lemon juice 2 tablespoons, catsup 2 tablespoons, Worcestershire sauce 1 tablespoon, prepared mustard 1 tablespoon, white vinegar 1 tablespoon, Tabasco sauce 1 tablespoon, minced garlic 2 teaspoons, sweet paprika 1 teaspoon, salt Mix all ingredients well and chill.