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If you’ve never had fried grits, you’re in for a treat—especially my southern grit cakes! And if you have? Get ready to take them to the next level. With the perfect crispy crust and velvety smooth center, these fried grit cakes are packed with flavor and texture in every bite. I’ve got a game-changing trick that makes them even better—you’ll never make grits the same way again!
Growing up in the South, grits were a staple on our table. We ate them for breakfast, but they also made their way into dinner, paired with everything from fried fish to rich, savory gravies. You’ll find them all over Louisiana and New Orleans-style cooking, too—soul food at its finest. Grits are just one of those things I’ve learned to make as a rite of passage here in the South, and once you master them, there’s no going back.
The key to a great grit cake starts with flavorful grits. If your grits are bland, your cakes will be too! My trick? Skip the water and swap in a combination of broth and cream to infuse every bite with rich, savory goodness. It makes all the difference and turns simple grits into something truly crave-worthy—just like these grit cakes. Crisp on the outside, creamy and velvety on the inside, they’re grits taken to the next level. Or, as Emeril Lagasse would say, we’re “kickin’ it up a notch!” Are you ready? Let’s make something delicious!
Nikki’s Recipe Rundown
- Taste: Buttery, creamy grits with a crispy, golden crunch—Southern comfort at its finest.
- Texture: Crunchy on the outside, smooth and velvety on the inside. A little bite of heaven.
- Ease: This recipe takes some patience (chilling is key!), but the process is simple and totally worth it.
- Pros: Can be made ahead, great for repurposing leftover grits, and pairs with just about anything.
- Considerations: Grit cakes can be delicate, so handle them gently when coating and frying.
- Repeat Worthy: 100%. Once you make these, you’ll be hooked! Perfect for brunch, dinner, or anytime you need a crispy bite of comfort.
Grit Cakes Ingredients
- Grits – Use stone-ground grits for the best texture. Avoid instant grits! If you use quick-cooking grits, you will need to follow the directions on the packaging.
- Chicken Broth – Adds a rich, savory depth that water just can’t match.
- Heavy Cream – Makes the grits extra creamy and decadent.
- Lawry’s Seasoned Salt – A little bit goes a long way in adding extra flavor.
- Panko Crumbs – These create the crispiest coating compared to regular breadcrumbs.
Variations and Substitutions
- Cheesy Grit Cakes: Stir in shredded cheddar, Gouda, or Parmesan into the grits before chilling.
- Spicy Kick: Add a pinch of cayenne or chopped jalapeños for a little heat. You can also add in blackened seasoning, cajun, or creole seasonings for a New Orleans kick.
- Herb-Infused: Mix in chopped fresh herbs like parsley, chives, or thyme for a fresh twist.
- Gluten-Free Option: Swap out the flour and panko for gluten-free alternatives.
How to Make Grit Cakes
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Cook the Grits
In a heavy-bottomed saucepan, bring the chicken broth and heavy cream to a boil. Slowly whisk in the grits and reduce to a simmer.
Cover and cook for 15-20 minutes, whisking occasionally to keep them smooth and lump-free.
Step 2: Chill the Grits
Pour the hot grits into an 8×8 baking dish and spread them evenly. Let them cool slightly, then cover tightly and refrigerate for at least 1 hour (or overnight) until firm.
Step 3: Prep the Breading Station
Set up three shallow bowls, one with flour, one with whisked eggs, seasoned salt, and milk, and then one with panko crumbs. Line them up in this order for easy coating.
Step 4: Cut and Coat the Grit Cakes
Once chilled, cut the grits into six squares. Gently coat each piece in flour.
Then, dip in the egg mixture.
And lastly, press it into the panko crumbs. Lightly sprinkle the crumbs over the cakes to avoid breaking them.
Place on parchment or wax paper and freeze for a few minutes to firm up.
Step 5: Fry to Crispy Perfection
Heat a shallow layer of oil in a frying pan over medium-high heat. When the oil is shimmering (test with a panko crumb—it should sizzle!), carefully slide in the grit cakes.
Fry for about 2 minutes per side until golden brown. Be careful—they may splatter!
Step 6: Keep Warm and Serve
Transfer the fried grit cakes to a wire rack over a baking sheet and keep them warm in a low oven while you finish frying the rest. Serve hot and enjoy!
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Recipe Tips for the Best Fried Grit Cakes
- Chill the grits thoroughly—this helps them firm up and hold their shape.
- Use a sharp knife or small sharp spatula (I love this one; it’s nice and sharp and makes it easy to remove the grit cake from the pan) to cut clean squares (or try a biscuit cutter for round cakes!).
- Freeze before frying: Once you get the grit cakes coated, place them in the freezer while prepping the oil to keep the grit cakes firm while handling.
- Don’t overcrowd the pan—work in batches for the best crispy texture.
Recipe FAQs
Grits are a classic Southern dish made from ground corn, typically white or yellow. They are a staple in Southern cooking and are served for breakfast, lunch, or dinner. When cooked, they have a creamy, porridge-like texture and are often served as a comforting side dish or base for savory toppings like cheese, butter, salt and pepper, shrimp, or gravy.
What to Serve with Grit Cakes
- Breakfast Favorites: Serve alongside crispy bacon, country ham, or a sausage patty. Or layer with scrambled eggs and cheese for a grit cake breakfast stack. Top with sausage gravy or a poached or fried egg for a Southern-style brunch.
- Savory: Top with shrimp or Blackened Chicken with Cajun Lemon Butter Sauce—the bold, smoky flavors are absolute perfection with crispy grit cakes.
- Sweet: Drizzle with honey, maple syrup, or a dollop of fruit preserves for a surprising twist.
- Saucy: Serve with remoulade, aioli, hollandaise, or hot sauce for dipping.
- Side Dish: Pair with fried chicken, pork chops, or collard greens.
Storage
Make Ahead: Cook and chill the grits in the baking pan for up to 2 days in advance.
Storage: The fried grit cakes can be stored in an airtight container in the fridge for up to 3 days. To keep them crispy, they can be reheated in the oven or air fryer.
Freezing: Freeze the unbreaded grit cakes on a baking sheet, then transfer them to a freezer bag. Let them thaw in the refrigerator. Pat dry any excess moisture, then proceed with coating and frying as directed.
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Fried Grit Cakes Recipe
Ingredients
Grits Ingredients
- 1 cup grits, not quick or instant grits
- 3 cups chicken broth
- 1 cup heavy cream
- salt, to taste
Grit Cakes Ingredients
- 2 eggs
- ½ teaspoon seasoned salt, (I use Lawry's brand)
- 1 tablespoon milk
- ½ cup all-purpose flour
- 1 ¼ cup panko crumbs
Instructions
- In a heavy bottom saucepan, add chicken broth and heavy cream and bring to a boil. Pour in 1 cup of grits, reduce to a simmer and whisk to stir. Add a lid and cook for 15-20, whisking occasionally to keep the grits from clumping.
- Pour the cooked, hot grits into a 8 X 8 baking pan or large dish, spreading them out evenly into a layer. Let them cool on the counter, then cover tightly and refrigerate until fully chilled. (this can even be done the day before making grit cakes)
- Beat the eggs, seasoned salt, and milk together in one shallow bowl. Add the flour to another bowl, and the panko breadcrumbs to a third. Arrange these in a line—flour, egg, panko crumbs. Have a lightly floured plate ready for the breaded grit cakes.
- Remove the chilled grits from the refrigerator and cut them into 6 squares. Carefully transfer each piece to the flour, coating lightly, then dip into the egg mixture, and finally coat with panko crumbs. Use a spoon or sprinkle with your fingers to gently cover the cakes with the panko crumbs to avoid breaking them.
- Once they are all coated. Place then on parhment or wax paper on a tray or plate and put them in the freezer to keep firm while you heat the oil.
- Preheat the oven to warm (200℉), or its lowest temperature. Place a wire rack on a rimmed baking sheet.
- Heat a shallow layer of oil in a frying pan over medium-high heat. You will want the oil to come up about half way up the grit cake. When the oil is shimmering (test with a panko crumb),
- Carefully place (slide off the spatula- you can use another spatula or a butter knife if you don’t want to risk touching th oil) the grit cakes into the oil. Fry for about 2 minutes until golden brown, then flip and fry the other side for another 2-3 minutes.
- Transfer the fried grit cakes to a wire rack over a baking sheet and keep them on the warm setting in the oven while you finish frying the rest and are ready to serve.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Super yummy!! So crispy!