Crispy Cheesy Grit Cakes
These Crispy Cheesy Grit Cakes are all about comfort and that perfect balance of creamy and crispy! Picture this: creamy, cheesy grits loaded with sharp cheddar, set until firm, then cut into little cakes, coated in Panko, and fried until golden and crunchy. Each bite is warm, cheesy, and so satisfying with just a touch of Creole seasoning to keep things interesting. They’re perfect as a breakfast side, a unique appetizer, or whenever you want a cozy snack that’ll have everyone coming back for more. Trust me, put these out and watch them disappear!
6 Servings
Ingredients
- 2 c milk to simmer with water
- 2 c water
- 1/4 tsp salt
- 1 c instant grits
- 1/2 tsp pepper
- 1/2 c sharp cheddar cheese shredded
- 3 eggs
- 2 tbsp milk for the egg mixture and breadcrumb coating
- 2 c Panko breadcrumbs
- 1 tbsp Creole seasoning
- Oil enough to fill about 1/2 inch in your frying pan
Instructions
- In a large saucepan over medium-high heat, warm up the 2 cups of milk, water, and a pinch of salt. Once it starts to simmer, turn the heat down a bit and stir in the grits. Cover the pan and let them cook, stirring now and then, until they thicken up—about 5 minutes.
- Take the pan off the heat and stir in the shredded cheddar and a dash of pepper until it’s all melted and combined. Spread this cheesy grit mixture into a baking dish, smoothing it out in an even layer, then pop it in the fridge for about 3 hours to chill and set.
- When you’re ready to fry, heat about 1/2 inch of oil in a large skillet over medium heat. While it’s warming up, whisk together the eggs and a splash of milk in one shallow dish, then mix the Panko and Creole seasoning in another.
- Take the set grits from the fridge and use a round cookie cutter to cut out your grit cakes. Dip each cake first in the egg mixture, then coat it in the seasoned breadcrumbs. For a super-crispy coating, dip it once more in both the egg and the breadcrumbs.
- Carefully place each coated grit cake in the hot oil and cook for 2-3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate to cool just a bit before serving. Enjoy!
Notes
Making these grit cakes gluten-free is a breeze! Just swap the Panko and flour for gluten-free versions. You’d be amazed at how many great gluten-free Panko options there are now, and they’ll still give you that irresistible crunch. And a quick check on the Creole seasoning is good too, just to make sure there’s no hidden gluten in there. With those easy tweaks, you’ll have a gluten-free version that’s just as delicious, and no one will even know the difference!