I remember the first time I tried making fried grit cakes. It was a lazy Sunday morning after a big family gathering the night before, with leftover grits staring me down from the fridge. Instead of tossing them, I thought, why not jazz them up? A quick pan-fry with cheese turned those plain grits into crispy grit patties that had everyone begging for seconds. That batch of cheesy fried grit cakes sparked a new obsession in my kitchen. If you’ve got a love for Southern flavors with a crunchy twist, this fried grit cake recipe is your next must-try. It’s simple, satisfying, and packs that irresistible contrast of creamy inside and shatteringly crisp outside.
Picture this: warm, cheesy grits molded into patties, coated in cornmeal for extra crunch, then fried until golden. The smell alone fills your home with buttery, cornbread-like goodness. One bite, and the cheese melts on your tongue while the edges snap. Perfect for breakfast, brunch, or even as a side for shrimp and grits. I’ve tweaked this how to make fried grit cakes method over time, drawing from old family recipes and a few kitchen experiments gone right. No fancy equipment needed-just a skillet and some patience for that perfect sear.
How to Make Fried Grit Cakes: Step-by-Step Fried Cheese Grit Cakes Guide
Start with cooked grits. If you’re cooking from scratch, use stone-ground for better texture-they hold up nicer when fried. Stir in sharp cheddar while hot so it melts smooth. I like adding a pinch of cayenne for a subtle kick, but keep it mild if feeding kids. Spread the mixture in a greased pan, chill until firm, then cut into grit patties. Dredge in seasoned flour, egg wash, and cornmeal. Heat oil in a cast-iron skillet till shimmering. Fry grit cakes 3-4 minutes per side till deep gold. Drain on paper towels. That first crispy bite? Pure magic.
Pro move: Don’t overcrowd the pan. Give each fried grit cake space to crisp evenly. These crispy grit cakes shine with breakfast sausage or as appetizers with remoulade. Total time’s under an hour once grits are set.
Ingredients for Your Fried Grit Cakes Recipe
- 4 cups cooked stone-ground grits, cooled
- 2 cups shredded sharp cheddar cheese
- 2 large eggs, beaten for binding
- 1/2 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 teaspoon cayenne pepper, optional
- Vegetable oil for frying, about 1/2 inch deep
- 2 tablespoons butter, mixed into grits
These measurements yield about 12 grit patties, enough for 4-6 servings. Scale up for crowds.
Instructions: Crispy Grit Cake Perfection
- Mix cooled grits with cheese, butter, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Spread evenly in a greased 9×13 baking dish. Refrigerate 2 hours or overnight until firm.
- Cut into squares or rounds. Set up dredging station: flour with salt, beaten eggs, cornmeal mixed with spices.
- Dredge each grit patty in flour, then egg, then cornmeal. Press gently for even coating.
- Heat oil in large skillet over medium-high to 350°F. Fry patties 3-4 minutes per side until golden and crispy. Work in batches.
- Drain on wire rack over paper towels. Serve hot with dipping sauce or eggs.
Fresh from the skillet, these fried cheese grit cakes beg to be eaten right away. The cornmeal crust delivers that satisfying crunch, while inside stays soft and cheesy. I pair mine with a sunny-side-up egg for breakfast bliss.
Pro Tips for the Best Grit Patties
Chill grits thoroughly-cold ones hold shape better during frying. Use stone-ground for authentic texture; instant grits get mushy. Test oil heat with a scrap piece-it should sizzle immediately. Cornmeal over breadcrumbs for true Southern crisp. Flip only once for max crunch.
- Add pimento cheese for extra Southern flair.
- Fry in bacon fat if you dare-more flavor punch.
- Keep fried grit cakes warm in 200°F oven while batching.
- Season dredging flour generously-grits love spice.
Variations on Fried Grit Cakes
Swap cheddar for gouda in your grits cake recipe for smoky notes. Add crumbled sausage or shrimp for hearty grit patties. Bake at 425°F for 20 minutes if oil-frying scares you-think baked cheese grits 4 rivers style, but crispier. Vegan twist: Use vegan cheese and aquafaba egg wash.
- Jalapeño grit cakes: Dice 2 peppers into grits mix.
- Sweet version: Add corn kernels and honey.
- Seafood: Fold in crab meat before chilling.
Troubleshooting Your Fried Grit Cakes Recipe
Patties falling apart? Grits weren’t cold enough or dredge too thin. Soggy crust? Oil not hot enough-double-check temp. Bland flavor? Up the cheese or spices. Overcooked outside? Lower heat, watch closely. Burnt cornmeal? Wipe skillet between batches.
Ingredient Substitutions
- No cornmeal? Fine cornflake crumbs work.
- Cheese swap: Pepper jack for heat, mozzarella for stretch.
- Gluten-free: Use rice flour and GF cornmeal.
- No eggs? Cornstarch slurry binds fine.
Storage and Serving Suggestions
Store uncooked patties in fridge up to 2 days, or freeze 1 month. Reheat fried ones in air fryer for crisp revival. Serve with honey butter, hot sauce, or gravy. Breakfast stack: Top with bacon and poached egg. Side dish: Alongside fried chicken or catfish.
Frequently Asked Questions About Cheesy Fried Grit Cakes
Can I bake grit patties instead?
Yes! Brush with oil, bake 425°F for 20-25 minutes, flipping halfway. Less oil, still tasty.
Are fried grit cakes gluten-free?
Easily-yes with GF flour and cornmeal. Stone-ground grits usually are too.
How long do leftovers last?
Fridge: 3 days. Freezer: 1 month. Re-crisp in skillet or oven.
What’s the best cheese?
Sharp cheddar melts best, but mix-ins like gouda add depth.
Can I make ahead?
Absolutely-chill grits overnight, form patties morning-of.
Air fryer option?
400°F, 8-10 minutes, spray oil. Crispy grit cake heaven.
Cheesy Fried Grit Cakes
Equipment
- Skillet
- Baking dish
- Wire rack
Ingredients
- 4 cups cooked stone-ground grits, cooled
- 2 cups shredded sharp cheddar cheese
- 2 large eggs, beaten for binding
- 0.5 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- Salt and black pepper to taste
- 0.25 teaspoon cayenne pepper optional
- Vegetable oil for frying, 1/2 inch deep
- 2 tablespoons butter
Instructions
- Mix cooled grits with cheese, butter, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Spread evenly in a greased 9×13 baking dish. Refrigerate 2 hours or overnight until firm.
- Cut into squares or rounds. Set up dredging station: flour with salt, beaten eggs, cornmeal mixed with spices.
- Dredge each grit patty in flour, then egg, then cornmeal. Press gently for even coating.
- Heat oil in large skillet over medium-high to 350°F. Fry patties 3-4 minutes per side until golden and crispy. Work in batches.
- Drain on wire rack over paper towels. Serve hot.
Notes
- Fry in bacon fat for extra flavor.
- Air fry at 400°F for 10 mins if preferred.
- Perfect with eggs or gravy.
