Ingredients:

• 2 cups freshly cooked grits
• ½ cup flour
• 2 large eggs
• ½ teaspoon seasoned salt
• 1 tablespoon whole milk
• 1 cup seasoned panko breadcrumbs
• Oil for frying

Instructions:

1. Prepare the Grits:
   Pour the hot, freshly cooked grits into a sheet pan or large dish, spreading them evenly to a thickness of no more than ½ inch. Allow them to cool at room temperature, then cover and refrigerate until fully chilled (at least 8 hours).
2. Set Up the Breading Station:
   • In a shallow bowl, beat together the eggs, seasoned salt, and milk.
   • Place the flour in a second bowl and the panko breadcrumbs in a third.
   • Arrange the bowls in order: flour, egg mixture, then breadcrumbs. Have a lightly floured plate ready for the coated grit cakes.
3. Shape and Bread the Grit Cakes:
   • Remove the chilled grits from the fridge and cut them into rounds or squares using a biscuit cutter or knife.
   • Carefully coat each piece in flour, then dip into the egg mixture, and finally, coat with breadcrumbs. Use a spoon to gently press the breadcrumbs onto the cakes to avoid breaking them.
4. Freeze Before Frying:
   • Once all cakes are breaded, place them in the freezer for a few minutes to firm up while you heat the oil. This helps them maintain their shape during frying.
5. Fry the Grit Cakes:
   • Preheat your oven to 200°F to keep the cakes warm.
   • Heat a shallow layer of oil in a medium skillet over medium-high heat.
   • When the oil is hot (test with a breadcrumb—it should sizzle), carefully place the grit cakes in the pan.
   • Fry for about 2 minutes on one side until golden brown, then flip and cook for another 2–3 minutes.
6. Keep Warm & Serve:
   • Transfer the fried grit cakes to a wire rack over a baking sheet and keep them warm in the oven while you finish frying the rest.
   • Serve hot and enjoy!

Nutrition