Directions:
- In a 2-quart heavy saucepan bring water to a boil. Add grits in a stream, stirring, and cook, covered, over moderately low heat, stirring occasionally, 5 minutes, or until thickened. Stir in butter, tasso, and salt to taste and spread grits in baking dish, 13 by 19 by 2 inches. Cool grits and chill, covered, overnight. Grits may be made 2 days ahead and kept chilled, covered.
- Have flour, eggs, and bread crumbs ready in separate shallow dishes. Cut grits into twenty-four 4-by 1/2-inch batons and dredge in flour. Dip batons in eggs and dredge in bread crumbs. Batons may be prepared up to this point 8 hours ahead and kept chilled, uncovered, on a baking sheet.
- In a deep skillet or heavy kettle heat 1 1/2 inches oil to 375°F. on a deep-fat thermometer and fry batons in batches, turning, until golden, about 1 minute. Transfer batons with a slotted spoon to paper towels to drain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.24 Kcal (374 kJ) | ||
| Calories from fat | 58.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 10% | |
|---|---|---|---|
| Cholesterol | 72.18mg | 24% | |
| Sodium | 107.13mg | 4% | |
| Potassium | 32.81mg | 1% | |
| Total Carbs | 4.99g | 2% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 2.86g | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 46.54 Kcal (195 kJ) | ||
| Calories from fat | 30.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 10% | |
|---|---|---|---|
| Cholesterol | 37.64mg | 24% | |
| Sodium | 55.87mg | 4% | |
| Potassium | 17.11mg | 1% | |
| Total Carbs | 2.6g | 2% | |
| Dietary Fiber | 0.34g | 3% | |
| Protein | 1.49g | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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