Cheesy Fried Grit Cakes: Crispy Southern Comfort at Its Best
If you’re looking for a delicious and unique side dish or appetizer, these Cheesy Fried Grit Cakes are just what you need! Packed with the rich flavor of sharp cheddar and coated in a crispy Panko and Creole seasoning crust, these grit cakes are the perfect combination of creamy and crunchy. Whether you’re serving them as a savory snack or as an accompaniment to your favorite Southern meal, they’re sure to be a hit!
Ingredients:
- 2 cups milk
- 2 cups water
- 1/4 tsp salt
- 1 cup instant grits
- 1/2 tsp black pepper
- 1/2 cup shredded sharp cheddar cheese
- 3 eggs
- 2 tbsp milk (for egg wash)
- 2 cups Panko breadcrumbs
- 1 tbsp Creole seasoning
- Oil for frying (enough to cover 1/2 inch in your pan)
Instructions:
- Prepare the Grits:
- In a large saucepan, bring 2 cups of milk, 2 cups of water, and 1/4 tsp salt to a simmer over medium-high heat.
- Reduce the heat and stir in the instant grits. Cover the pan and cook for about 5 minutes, or until the grits thicken and become smooth.
- Remove from heat and stir in the shredded sharp cheddar cheese and black pepper until well combined.
- Chill the Grits:
- Spread the cooked grits mixture evenly into a baking dish and allow it to cool to room temperature. Once cooled, place the dish in the refrigerator and chill for at least 3 hours, or until the grits are fully set and firm.
- Coat the Grit Cakes:
- Once the grits have chilled, use a round cookie cutter (or the rim of a glass) to cut out individual cakes from the firm grit mixture.
- In one shallow dish, whisk together the eggs and 2 tbsp of milk to make an egg wash.
- In another dish, combine the Panko breadcrumbs and Creole seasoning.
- Dip each grit cake into the egg wash, followed by the breadcrumb mixture, pressing to ensure a good coating. Repeat the dipping process for a double coating, which will give the cakes extra crispiness.
- Fry the Grit Cakes:
- Heat enough oil in a large skillet over medium heat to cover about 1/2 inch of the pan.
- Once the oil is hot, fry the grit cakes in batches, cooking each one for about 2-3 minutes per side, or until golden brown and crispy.
- Transfer the fried grit cakes to a paper towel-lined plate to drain excess oil and cool slightly before serving.
Tips:
- These grit cakes are delicious on their own, but you can also serve them with a side of remoulade or spicy aioli for dipping.
- If you prefer a thicker crust, you can repeat the coating process for a triple layer of crunch!
Quick Facts:
- Prep Time: 10 minutes
- Chilling Time: 3 hours
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Servings: 8 grit cakes
- Calories: 270 kcal per cake
These Cheesy Fried Grit Cakes are a true Southern classic with a modern twist. The crispy Panko crust pairs beautifully with the creamy, cheesy interior, making them perfect as a side dish, appetizer, or even a fun snack. Whether you’re planning a dinner party or just want to enjoy some comfort food, these grit cakes are a must-try. Serve them hot and watch them disappear!
Cheesy Fried Grit Cakes
- Total Time: 3 hours 20 minutes
- Yield: 8 1x
Description
Cheesy Fried Grit Cakes are a deliciously crispy and savory Southern treat. Made with sharp cheddar cheese and coated in seasoned Panko breadcrumbs, these golden cakes are fried to perfection and offer the perfect blend of creamy interior and crunchy exterior. The addition of Creole seasoning brings a burst of flavor, making them a mouthwatering appetizer or snack.
Ingredients
2 cups milk
2 cups water
1/4 tsp salt
1 cup instant grits
1/2 tsp black pepper
1/2 cup shredded sharp cheddar cheese
3 eggs
2 tbsp milk (for egg wash)
2 cups Panko breadcrumbs
1 tbsp Creole seasoning
Oil for frying (enough to cover 1/2 inch in your pan)
Instructions
Prepare the Grits:
In a large saucepan, bring the 2 cups of milk, 2 cups of water, and 1/4 tsp salt to a simmer over medium-high heat.
Reduce the heat and stir in the instant grits. Cover the pan and cook for about 5 minutes, or until the grits thicken.
Remove from heat and stir in the shredded sharp cheddar cheese and black pepper until well combined.
Chill the Grits:
Spread the cooked grits mixture into a baking dish and chill for at least 3 hours, or until fully set.
Coat the Grit Cakes:
Once the grits are chilled and firm, use a round cookie cutter to cut out individual cakes.
In one shallow dish, whisk together the 3 eggs and 2 tbsp milk. In another dish, combine the Panko breadcrumbs and Creole seasoning.
Dip each grit cake into the egg mixture, then into the breadcrumb mixture. Repeat the dipping process to ensure a double coating.
Fry the Grit Cakes:
Heat enough oil in a large skillet over medium heat to cover about 1/2 inch of the pan.
Fry the grit cakes for 2-3 minutes on each side, or until golden brown and crispy.
Transfer the fried cakes to a paper towel-lined plate to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 270