Confetti Grits Croquettes Recipe
Ingredients
| 1/2 cup regular grits, uncooked | ||
| Frozen mixed vegetables package | 1 , cooked, drained | |
| Dill weed | 1/2 Teaspoon, dried | |
| Pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper red | 1/4 Teaspoon | |
| Breadcrumbs | 3/4 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Egg | 1 | |
| Water | 2 Tablespoon | |
| Vegetable cooking spray | ||
| Vegetable oil | 1 Tablespoon | |
Directions
Cook grits according to package directions, omitting salt.
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.
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.
Chef
