If you’ve ever wondered how to make fried grits, you’re in for a treat. Fried grits are a beloved Southern comfort food that transforms simple cooked grits into crispy, golden cakes that are perfect for breakfast, brunch, or even as a savory snack. This article will walk you through the process of making fried grits step-by-step, with tips to get them perfectly crispy on the outside and creamy on the inside. Let’s dive in!
What Are Fried Grits?
Fried grits, sometimes called grit cakes, start with cooked grits that are cooled and set until firm. Once chilled, the grits are sliced or cut into shapes, then dredged in flour and egg wash before being pan-fried until golden brown. The result is a crispy exterior with a soft, cheesy interior that’s utterly irresistible.
Ingredients You’ll Need
Here’s a basic rundown of what you’ll need to make classic fried grits:
– Stone-ground grits (not instant)
– Water and/or half and half for creaminess
– Butter
– Salt and pepper
– Cheese (sharp cheddar or white cheddar works great)
– Flour for dredging
– Eggs and milk for the egg wash
– Cooking oil (canola or vegetable oil)
– Optional: chopped chives or green onions for garnish
Step 1: Cook the Grits
Start by bringing water (or a mix of water and half and half for extra creaminess), butter, and salt to a boil in a medium saucepan. Slowly whisk in the grits to avoid lumps. Reduce the heat to low, cover, and cook for about 10 to 20 minutes, stirring occasionally until the grits thicken and become creamy. Stir in your shredded cheese until melted and well combined.
Step 2: Chill and Set the Grits
Pour the cooked grits into a greased baking dish or loaf pan and spread evenly. Let them cool to room temperature, then refrigerate uncovered for at least an hour or overnight. This chilling step is crucial because it firms up the grits, making them easy to slice and fry without falling apart.
Step 3: Cut into Cakes
Once the grits are firm and chilled, remove them from the pan. Use a sharp knife or a biscuit cutter to cut the grits into slices, squares, or rounds about ½ inch to 1 inch thick. If there’s any condensation on the surface, pat it dry with a paper towel to help the coating stick better.
Step 4: Prepare for Frying
Set up a dredging station with three shallow dishes:
– One with flour seasoned with salt and pepper
– One with beaten eggs mixed with milk
– Another with flour again (optional, for a double dredge)
Dip each grit cake first in the egg wash, letting excess drip off, then coat evenly with the seasoned flour. This coating creates a crispy crust when fried.
Step 5: Fry the Grit Cakes
Heat oil in a large skillet over medium to medium-high heat until it reaches about 350°F (or until it shimmers). Carefully add the grit cakes in batches, frying for 2-5 minutes on each side until they turn golden brown and crispy. Adjust the heat as needed to avoid burning. Once fried, transfer the cakes to a paper towel-lined plate to drain excess oil.
Step 6: Serve and Enjoy!
Serve your fried grits hot, garnished with chopped chives or green onions for a fresh touch. They make a fantastic side dish to eggs and bacon or can be topped with shrimp and gravy for a Southern-inspired appetizer.
Tips for Perfect Fried Grits
– Use stone-ground grits: They have a better texture and flavor than instant varieties.
– Don’t skip chilling: Firm grits are easier to handle and fry.
– Cheese it up: Adding sharp cheddar or white cheddar gives your grit cakes a rich, savory flavor.
– Control your oil temperature: Too hot and the crust burns before the inside warms; too cool and the cakes absorb too much oil.
– Try different shapes: Circles, squares, or rectangles all work well.
Fried grits are a simple yet indulgent way to enjoy a Southern staple with a crispy twist. Once you master the basic method, you can experiment with spices, cheeses, and toppings to make this dish your own. Give it a try and bring a little Southern comfort to your table!
Fried grits are crispy, cheesy, and downright delicious — a perfect treat anytime you want a taste of Southern hospitality.