Grits Croquettes from Bill Neal's Southern Cooking by Bill Neal
As croquettes, grits can enter a more elaborate, formal meal as an unusual starchy accompaniment. They stand up well to such entrées as rack of lamb and veal kidneys.
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Ingredients
- 1 bunch fresh parsley
- 1 egg, beaten, for dipping croquettes
- Flour
- Fine bread or cracker crumbs
- Lard or shortening for frying
- 5 tablespoons (75 g) butter
- 2 eggs, well beaten
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