Grit Fritters + BBQ = A Winning Combination!
I’m really funny about my grit fritters.
They’ve got to be just the right amount of creamy on the inside and crispy on the outside.
It’s a seemingly simple dish that’s SO EASY to screw up.
Thankfully, they are amazing at Piedmont Brewery and Kitchen.
They’re also similar to the ones at Downtown Grill, which shouldn’t be a surprise since the owner of DTG is a co-owner at Piedmont.
But here, they also add barbecue to it. Which for me is just this lovely little added bit of protein and BBQ sauce. Also a way for me to fool myself into believing that they are better for me, because of the protein. This also, in my mind, makes up for the awesome local beer that you will (or I will) inevitably consume while here.
I’m a big fan of that dish over here, and I’m betting you will be too if you give it a try. 🙂
Love to all y’all,
Molly McWilliams Wilkins
Molly McWilliams Wilkins is a Southern culture commentator, web producer, and social media marketing maven. She is also a freelance writer who has worked with a variety of publications and online magazines including Bourbon & Boots, Paste Magazine, Macon Magazine, the 11th Hour, Macon Food & Culture Magazine, and as the Digital Content Editor for The Southern Weekend. Mommy first, fashionista, social media maven, writer, artist, dreamer and poet. Hangs on to her Oxford Commas by force. Addicted to shoes and purses- and lots of coffee. Coffee coffee coffee.