Grit cakes are a delectable Southern dish that brings together the hearty goodness of stone-ground grits and a crispy exterior. These savory cakes make for a versatile side dish or a delightful snack, offering a unique texture and flavor that's sure to please your taste buds.
- 1 cup stone-ground grit– 4 cups water– 1 teaspoon salt– 1/2 cup shredded cheddar cheese– 2 tablespoons unsalted butter– 1/4 cup chopped green onion– 1/4 cup finely chopped bacon (optional)– 1 cup all-purpose flour– 2 large eggs, beaten– 1 cup breadcrumb– Vegetable oil for frying
In a medium saucepan, bring 4 cups of water to a boil. Stir in the grits and reduce the heat to low. Add salt and cook, stirring occasionally, until the grits are thick and creamy. This typically takes about 20-25 minutes. Remove from heat and let it cool slightly.
Stir in the shredded cheddar cheese, unsalted butter, chopped green onions, and bacon (if using) into the cooked grits. Mix well until the cheese is melted, and the ingredients are evenly distributed.
Spread the grits mixture evenly in a shallow dish and refrigerate for at least 2 hours or until it's completely chilled and firm. Once chilled, use your hands to shape the grits into individual cakes, about 2 inches in diameter.
Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dip each grit cake into the flour, ensuring it's fully coated, then into the beaten eggs, and finally into the breadcrumbs, pressing gently to adhere the breadcrumbs to the surface.
In a large skillet, heat vegetable oil over medium-high heat. Carefully place the grit cakes in the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer the grit cakes to a paper towel-lined plate to drain excess oil.
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