Fried Grit Cakes
Crispy, golden, and irresistibly creamy inside—these Fried Grit Cakes are Southern comfort in a crunchy little package. Whether you’re brunching hard or just trying to use up leftover grits, this recipe turns simple ingredients into something you’ll want on repeat.
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Servings: 8 grit cakes
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Ingredients
- 2 cups freshly cooked grits
- ½ cup all-purpose flour
- 2 large eggs
- ½ teaspoon seasoned salt
- 1 tablespoon whole milk
- 1 cup seasoned panko breadcrumbs
- Oil, for fryin
- Set the Base
While the grits are still hot and creamy, spread them evenly into a shallow dish or sheet pan—no thicker than ½". Let cool at room temperature, then cover tightly and refrigerate overnight or until fully chilled and set. - Prep the Breading Station
Set up three shallow bowls:- Bowl 1: Flour
- Bowl 2: Beaten eggs, milk, and seasoned salt
- Bowl 3: Panko breadcrumbs
Keep a floured plate nearby for the finished cakes.
- Shape and Bread
Remove chilled grits from the fridge and cut into rounds or squares. Gently coat each piece in flour, dip into the egg mixture, then cover completely with panko. Use a spoon to press the breadcrumbs on gently—this helps keep their shape. - Chill Again (Optional but Helpful!)
For best results, freeze the breaded grit cakes for about 15–20 minutes to help them hold their form during frying. - Fry to Perfection
Heat a shallow layer of oil in your skillet over medium-high heat. Once the oil is hot (test with a breadcrumb—it should sizzle), carefully place the grit cakes into the pan. Fry for 2–3 minutes on each side, or until golden and crisp. - Keep Warm
As you fry in batches, transfer finished cakes to a wire rack set over a baking sheet. Keep them warm in a 200°F oven until ready to serve.