Description
Southern charm meets crispy indulgence in these cheesy fried grit cakes. Golden-brown edges and creamy centers make this dish a delightful comfort classic you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup instant grits
- 2 cups milk
- 2 cups water
- 3 eggs
- ½ cup shredded sharp cheddar cheese
Seasonings and Spices:
- ¼ teaspoon (¼ tsp) salt
- ½ teaspoon (½ tsp) black pepper
- 1 tablespoon (1 tbsp) Creole seasoning
Coating and Frying:
- 2 cups Panko breadcrumbs
- 2 tablespoons (2 tbsp) milk (for egg wash)
- Oil for frying (enough to cover ½ inch in your pan)
Instructions
- Craft a creamy grits base by simmering liquid ingredients in a large saucepan, creating a smooth foundation for the dish.
- Gradually incorporate shredded sharp cheddar and freshly ground black pepper into the hot grits, stirring until the cheese melts completely and integrates smoothly.
- Pour the velvety grits mixture into a flat baking dish, spreading evenly to create a uniform layer for chilling.
- Refrigerate the grits for several hours until the mixture becomes completely solid and can be easily cut into shapes.
- Prepare a two-stage coating station with whisked eggs and seasoned Panko breadcrumbs for creating a crispy exterior.
- Carefully cut the chilled grits into circular shapes using a round cookie cutter or knife.
- Dredge each grit cake first through the egg mixture, ensuring complete coverage, then generously coat with the seasoned breadcrumb mixture.
- Repeat the egg and breadcrumb coating process to create an extra-crispy, golden exterior.
- Heat neutral cooking oil in a heavy skillet until it reaches the perfect frying temperature.
- Gently place the breaded grit cakes into the hot oil, allowing them to transform into crispy, golden-brown delicacies.
- Fry each side until they develop a rich, crunchy exterior, typically 2-3 minutes per side.
- Remove the fried grit cakes and let them drain on paper towels to remove excess oil.
- Serve immediately while the exterior remains crisp and the interior stays creamy and warm.
Notes
- Meal Prep Magic: Chilling the grits for at least 3 hours allows them to set perfectly, creating a sturdy base for crispy, golden-brown grit cakes.
- Cheese Boost: Sharp cheddar cheese adds a rich, tangy flavor that elevates the creamy texture of the grits.
- Crispy Coating Trick: Double-dipping in egg wash and seasoned Panko breadcrumbs ensures an extra crunchy, flavorful exterior.
- Oil Temperature Tip: Use medium heat to achieve an even, golden-brown crust without burning the delicate grit cakes.
- Serving Suggestion: Drain fried grit cakes on paper towels to remove excess oil, maintaining their crisp texture.
- Quick Clean-up: Use a round cookie cutter for uniform grit cakes that cook evenly and look professionally prepared.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 150 mg