Bacon-Grits Fritters

In the South, cereals are valued as gold. These bacon and cereal pancakes are the perfect southern treat to treat your family and friends to. Watch them disappear quickly!
Prepare the cereal according to the directions on the package, using 4 cups of milk and 1 teaspoon of salt. Remove from heat and let stand for 5 minutes. Add the cheese and the next 3 ingredients, stirring until the cheese is melted. Spoon the mixture into a lightly oiled 8-inch square baking dish or baking sheet and refrigerate for 4 to 24 hours.Roll the cereal into 1 1/2-inch-thick balls. Whisk together the eggs and 1/4 cup water. Dip the balls in the washed egg and roll in the breadcrumbs.Pour the oil 3 inches deep into a large, heavy skillet; preheat over medium-high heat to 350 degrees. Fry the pancakes in batches for 3-4 minutes or until golden brown. Dry on paper towels. Keep the pancakes warm on a rack on a baking sheet in the oven at 225 ° C for 30 minutes. Serve warm.Prepare in advance: Cook as directed in the step-by-step guide, cover and refrigerate in a single layer for up to 4 hours. Fry as directed. You can also cook by following step 2 and freeze on a baking sheet for 30 minutes or until set. Transfer to a zippered plastic bag and freeze. Cook the frozen pancakes as indicated in Step 3, increasing the cooking time to 5 to 6 minutes or until golden brown and the core is thoroughly warmed.