Servings: 6
Cooking Time: 12 Minutes
4 cups water
1 cup quick-cooking grits
¼ teaspoon salt
2 tablespoons butter
2 cups grated Cheddar cheese, divided
1 cup finely diced meat
1 tablespoon chopped chives
salt and freshly ground black pepper
1 egg, beaten
2 cups panko breadcrumbs
vegetable oil
1. Bring the water to a boil in a saucepan. Whisk in the grits and ¼ teaspoon of salt, and cook for 7 minutes until the grits are soft. Remove the pan from the heat and stir in the butter and 1 cup of the grated Cheddar cheese. Transfer the grits to a bowl and let them cool for just 10 to 15 minutes.

2. Stir the meat, chives and the rest of the cheese into the grits and season with salt and pepper to taste. Add the beaten egg and refrigerate the mixture for 30 minutes. (Try not to chill the grits much longer than 30 minutes, or the mixture will be too firm to shape into patties.)

3. While the grit mixture is chilling, make the country gravy and set it aside.

4. Place the panko breadcrumbs in a shallow dish. Measure out ¼-cup portions of the grits mixture and shape them into patties. Coat all sides of the patties with the panko breadcrumbs, patting them with your hands so the crumbs adhere to the patties. You should have about 16 patties. Spray both sides of the patties with oil.

5. Preheat the air fryer to 400°F.

6. In batches of 5 or 6, air-fry the fritters for 8 minutes. Using a flat spatula, flip the fritters over and air-fry for another 4 minutes.

7. Serve hot with country gravy