Cheesy Fried Grit Cakes
Crispy on the outside, cheesy and creamy inside. Perfect Southern fried grit cakes recipe for breakfast or sides.
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 9x13 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
Chill grits well for firm patties. Use cast-iron for best crust.
- Fry in bacon fat for extra flavor.
- Air fry at 400°F for 10 mins if preferred.
- Perfect with eggs or gravy.