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Grit Cakes Fried to Golden Perfection Recipe

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3.8 from 9 reviews

These crispy and creamy Grit Cakes are a delicious Southern-inspired treat made by cooking stone ground grits with milk and chicken stock, then chilling, cutting, breading, and pan-frying until golden and crisp. Perfect as a savory side dish or a comforting snack.

  • Total Time: 3 hours 40 minutes
  • Yield: Approximately 12 grit cakes

Ingredients

Grits Base

  • 2 cups milk
  • 2 cups chicken stock
  • ½ cup yellow onion, grated
  • 3 garlic cloves, minced
  • 1 cup stone ground grits
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon coarse ground black pepper
  • 4 tablespoons unsalted butter

Breading

  • ¾ cup all-purpose flour
  • 1 teaspoon seasoned salt
  • Neutral oil for frying (such as vegetable or canola oil)

Instructions

  1. Prepare the pan: Spray a 13×9 inch pan with nonstick cooking spray and set aside. This will be used to set the cooked grits.
  2. Heat liquids and aromatics: In a small Dutch oven, combine the milk, chicken stock, grated onion, and minced garlic. Heat over medium-high heat until the mixture simmers vigorously, being careful not to reach a rolling boil.
  3. Add grits: Remove the pot from heat and gradually whisk in the stone ground grits to avoid lumps.
  4. Cook grits: Return the pot to low heat, add the kosher salt and black pepper, cover with a lid, and cook the grits for about 15 minutes until thickened but still pourable. Stir frequently, especially scraping the bottom and sides of the pot, to prevent burning.
  5. Incorporate butter and chill: Remove from heat and stir in the unsalted butter until melted and fully incorporated. Pour the grits into the prepared pan and let cool to room temperature for about 30 minutes. Cover with plastic wrap placed directly on the surface to prevent a skin from forming, then refrigerate for at least 2 hours until firm.
  6. Prepare breading: Mix the all-purpose flour and seasoned salt in a shallow dish or pie plate.
  7. Cut and coat grit cakes: Using a 2.5-inch round cutter, cut out circles from the chilled firm grits. Dredge both sides of each round in the seasoned flour mixture, shaking off any excess.
  8. Heat oil: Pour about one inch of neutral oil into a large nonstick or cast iron skillet and heat over medium heat until hot, approximately 350°F.
  9. Fry grit cakes: Carefully lower half of the coated grit cakes into the hot oil and fry for 2-3 minutes until golden brown on the bottom. Flip gently and cook for another 2 minutes until the other side is golden. Remove cooked cakes and drain on paper towels.
  10. Repeat frying: Allow oil to return to temperature before frying the remaining grit cakes. Serve the grit cakes hot for the best flavor and texture.

Notes

  • Use stone ground grits for best texture and flavor; instant grits will not yield the same creamy consistency.
  • Make sure to stir frequently during cooking to prevent grits from sticking and burning.
  • Chilling the grits thoroughly is essential to firm them up for cutting and frying.
  • If you prefer, you can add additional seasonings or cheese to the grits before chilling for extra flavor.
  • Maintain oil temperature around 350°F for even frying and crispy crust.
  • Serve grit cakes as a side dish with breakfast or dinner, or enjoy them on their own dipped in sauces like hot sauce or ranch.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: Southern American

Find it online: https://recipesvibe.com/grit-cakes-fried-to-golden-perfection-recipe/