Breakfast Poppers with Grits & Bacon
Ingredients:
8 slices thick-cut raw bacon, chopped
3 cups whole milk
3 Tbsp bacon fat
3/4 tsp kosher salt
3/4 tsp ground black pepper
1 cup instant grits
2 cups cheddar cheese, shredded
2/3 cup green onion, chopped
3 oz cream cheese, softened
1 cup all-purpose flour
4 large eggs, well beaten
2 cups Panko bread crumbs
3 cups whole milk
3 Tbsp bacon fat
3/4 tsp kosher salt
3/4 tsp ground black pepper
1 cup instant grits
2 cups cheddar cheese, shredded
2/3 cup green onion, chopped
3 oz cream cheese, softened
1 cup all-purpose flour
4 large eggs, well beaten
2 cups Panko bread crumbs
Directions:
Cook the bacon in a medium-sized skillet over medium heat until all the fat has rendered and the bacon is fully cooked. Strain the bacon in a colander reserving 3 Tbsp of fat; set bacon aside.
Combine the milk, bacon fat, salt, and black pepper in a medium-sized sauce pot and bring to a boil. Reduce to a simmer, add the grits, and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the cooked bacon, cheddar cheese, green onion, and cream cheese. Place the mixture into a 9'' x 13'' pan and refrigerate for at least 2 hours, or until well chilled.
Once cool, preheat a deep fryer to 350°F. Place the bread crumbs into a food processor and pulse until finely ground. Pour the mixture into a bowl. Pour the beaten eggs into a second bowl. Then, place the flour into a third bowl. Remove the grit-mixture from the fridge. Measure out 2 Tbsp and roll the helping into a small ball. Repeat.
Toss the balls in flour, then in the eggs, followed by the bread crumbs. Fry, in small batches of 8 balls at a time, for 4 minutes. Serve immediately.
Combine the milk, bacon fat, salt, and black pepper in a medium-sized sauce pot and bring to a boil. Reduce to a simmer, add the grits, and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the cooked bacon, cheddar cheese, green onion, and cream cheese. Place the mixture into a 9'' x 13'' pan and refrigerate for at least 2 hours, or until well chilled.
Once cool, preheat a deep fryer to 350°F. Place the bread crumbs into a food processor and pulse until finely ground. Pour the mixture into a bowl. Pour the beaten eggs into a second bowl. Then, place the flour into a third bowl. Remove the grit-mixture from the fridge. Measure out 2 Tbsp and roll the helping into a small ball. Repeat.
Toss the balls in flour, then in the eggs, followed by the bread crumbs. Fry, in small batches of 8 balls at a time, for 4 minutes. Serve immediately.
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