Crispy Grit Cakes with Fried Flavor Recipe
This classic Southern Grit Cakes recipe transforms creamy stone-ground grits into crispy, golden-fried rounds perfect as a savory breakfast side or comforting snack. Cooked slowly with milk, chicken stock, onions, and garlic, then chilled and pan-fried to perfection, these cakes offer a delightful contrast of creamy interior and crunchy exterior.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 16 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
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
Coating & Frying
- ¾ cup all-purpose flour
- 1 teaspoon seasoned salt
- Neutral oil for frying (such as vegetable or canola oil), about 1 inch in the pan
Instructions
- Prepare the baking pan: Lightly spray a 13x9 inch pan with nonstick cooking spray and set aside to receive the cooked grits.
- Heat liquids and aromatics: In a small Dutch oven, combine milk, chicken stock, grated onion, and minced garlic. Heat the mixture over medium-high until it reaches a vigorous simmer but avoid boiling to preserve flavor integrity.
- Add grits while whisking: Remove the pot from heat and gradually stream in the stone ground grits while continuously whisking to prevent lumps.
- Cook the grits: Return the pot to low heat, add kosher salt and black pepper, and cover with a lid. Frequently stir, especially along the bottom and sides, to prevent sticking and burning. Continue cooking until the mixture thickens but remains pourable, approximately 15 minutes.
- Incorporate butter and cool: Remove from heat and stir in the unsalted butter until fully melted and incorporated. Immediately pour the grits into the prepared pan. Allow it to cool to room temperature, about 30 minutes, then cover tightly with plastic wrap directly on the surface and refrigerate for at least 2 hours until firm.
- Prepare the coating: Mix together the all-purpose flour and seasoned salt in a shallow dish or pie plate. This seasoned flour will create the crispy crust on the grit cakes.
- Cut and dredge the grits: Using a 2.5-inch round cutter, cut circles from the chilled firm grits. Dredge both sides of each round in the seasoned flour, shaking off excess flour to avoid clumping.
- Fry the grit cakes: Heat about one inch of neutral oil in a large nonstick or cast iron skillet over medium heat until it reaches 350°F. Fry half of the grit cakes at a time, cooking for 2-3 minutes on the first side until golden brown. Flip gently and fry the other side for another 2 minutes. Remove and drain on paper towels. Return oil to temperature before frying the remaining cakes.
- Serve warm: Enjoy the grit cakes hot as a delicious accompaniment or snack with your favorite sides or dipping sauces.
Notes
- Using stone ground grits provides the best texture and flavor for these cakes.
- Ensure the grits are well chilled and firm before cutting to maintain shape during frying.
- Neutral oil like vegetable or canola oil is ideal for frying due to its high smoke point and neutral flavor.
- Carefully monitor oil temperature at 350°F for even, golden crisping without burning.
- These cakes can be kept warm in a low oven (around 200°F) if preparing for a crowd.
- Leftover grit cakes reheat well in a skillet or oven to restore crispness.
