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Batter Dipped Grits


2 eggs
1/2 cup flour
milk to make thick batter

After the grits are dipped in the batter, fry them in a lightly greased skillet until lightly brown over a med. Heat so as to heat thoroughly. Serving size is one or two slices per person





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.