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Confetti Grits Croquettes Recipe
|Regular grits||1⁄2 Cup (8 tbs), uncooked|
|Frozen mixed vegetables package||1 , cooked, drained|
|Dried dillweed||1⁄2 Teaspoon (Whole)|
|Red pepper||1⁄4 Teaspoon|
|Fine dry breadcrumbs||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Vegetable cooking spray||1|
|Vegetable oil||1 Tablespoon|
Serving size: Complete recipe
Calories 1102 Calories from Fat 314
% Daily Value*
Total Fat 36 g54.6%
Saturated Fat 9.9 g49.7%
Trans Fat 0 g
Cholesterol 237.9 mg
Sodium 1450.1 mg60.4%
Total Carbohydrates 164 g54.5%
Dietary Fiber 19.2 g76.8%
Sugars 4.3 g
Protein 43 g86%
Vitamin A 295.6% Vitamin C 53.3%
Calcium 54.8% Iron 61%
*Based on a 2000 Calorie diet
Combine cooked grits and next 5 ingredients in a medium bowl; cover grits mix-trure and chill for 2 hours.
Divide mixtrure into 16 portions.
Shape into cones.
Combine breadcrumbs and Parmesan cheese in a small bowl.
Roll croquettes in breadcrumb mixture, pressing firmly so crumbs adhere.
Dear egg with water.
Dip each croquette in egg mixture,- roll in breadcrumb mixture again.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Cook croquettes in hot oil, Turning frequently, until golden brown.