Description
Don’t knock ’em ’til you try ’em!
Ingredients
Scale
- 2 C freshly cooked grits
- 1 C seasoned panko breadcrumbs
- 1/2 C flour
- 2 eggs
- 1 tbsp whole milk
- 1/2 tsp seasoned salt
- oil for frying
Instructions
- Grab a sheet pan, a large Tupperware-style container, or a baking dish and pour your freshly cooked, still hot grits into it. Use a spatula to smooth the grits into an even layer, no more than 1/2″ thick.
- Cover loosely and let rest on the counter until cooled, then cover tightly and refrigerate until the grits are completely chilled.
- Grab a few shallow bowls: in one beat together the two eggs, seasoned salt, and the whole milk. In the second, pour the flour, and in the third, add the breadcrumbs. Arrange these on your workspace in order: first flour, then egg, then breadcrumbs. You might want to grab an extra plate to rest the breaded grit cakes on and flour that lightly so they don’t stick to it.
- Pull your grits from the fridge and use a biscuit cutter to cut out rounds, or just use a knife to cut them into evenly sized squares. Lift them gently out of the pan, and transfer them to the flour. Use a fork or your fingers to lightly coat the grit cake in flour on both sides, dust off the excess then transfer it to the egg. Submerge and flip to coat again, let the excess drip off, then transfer to the breadcrumbs. I like to use a spoon to spoon the breadcrumbs over the top and sides of the cakes, rather than trying to flip them because they tend to break. You do whatever works for you!
- After all the grit cakes are breaded and ready to fry, transfer them to the freezer. Let them rest there while you heat the oil, so they are more likely to keep their shape. Don’t worry, they won’t be cold inside.
- Heat a very shallow layer of oil in a frying pan over medium-high heat. When the oil is shimmering (you can toss a breadcrumb in and see if it sizzles, too) it’s ready. Very carefully add the grit cakes to the oil. Slide them off the spatula into the oil so you don’t risk breaking them or causing a splash.
- Fry for 2 minutes, or until golden brown, then carefully flip with a spatula and continue frying for another 2-3 minutes. Keep warm on a wire rack above a baking sheet in a 300°F oven while you cook the rest. Dassit!
- Prep Time: 90 minutes
- Cook Time: 10 minutes
