These … are … divine! Savannah native, Chef Steven Satterfield serves these up in his Atlanta restaurant Miller Union and so should you! There’s no need to repeat the original recipe here. Just one word of caution, make sure to coat the fritters COMPLETELY with flour lest they disintegrate in the hot grease. I tried to make a few ahead and the flour coating cracked and all the grits oozed out. Ended up coating them with flour to get a little ahead, then re-coating in order to make sure of adequate coverage. Use a good smoky gouda or a very smoky ham (preferably Benton’s Country Ham).
Go here for the full recipe: Country Living