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“From Georgia. Floured and Egg dipped circled Grits fried in bacon fat.”
1hr 5mins

Ingredients Nutrition


  1. Day before, add two teaspoons of salt to the boiling water and add the grits gradually, stirring constantly. Cook over low heat, stirring frequently, thirty to forty minutes.
  2. Stir in the almonds and let mixture cool to warm.
  3. Pack the warm grits into straight sided iced tea glasses that have been rinsed out with cold water. Chill overnight.
  4. Next day, loosen around the grits with a knife and allow to unmold. Cut into 1/2 inch thick circles.
  5. Heat the bacon drippings or lard in a heavy iron skillet.
  6. Dip the circles in flour and then in the eggs combined with the remaining salt and two tablespoons water.
  7. Fry the circles in the hot fat until browned on both sides.
  8. Yield: about twenty circles, 5 servings.
  9. Heritage cook book.

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