Fried Grits Fritters
Grits fritters are a delicious bite sized way to enjoy the Southern breakfast classic. Creamy and cheesy on the inside and crunchy on the outside, this recipe is full of big flavor and a delicious way to use up your breakfast leftovers.
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Are you even a Southern if you don’t love grits?
Probably not.
There’s nothing we love more down in the south than a hearty helping of grits in the morning or served with shrimp in the evening.
And being the frugal family that we are, we refuse to let any leftover go to waste.
That includes grits!
And these crispy, cheesy grits fritters are perfect for using up your leftover grits.
What are grits?
Grits are a type of porridge made from ground corn.
Think of them as the South’s version of polenta.
They can be sweet or savory and served for breakfast or for dinner.
What can be done with leftover grits?
Well, my friends, these grits fritters are the perfect recipe for leftover grits!
They are absolutely delicious with a hushpuppy like exterior and creamy, cheesy interior.
Ingredients
To make these you’ll need:
- Liquid– Both milk and water to cook the grits in.
- Grits– Your favorite variety.
- Salt– To season the grits.
- Cheese– Shredded cheddar cheese
- Bacon– Cooked crispy and crumbled
- Chives– Minced
- Flour– To help bread the fritters.
- Eggs– Beaten with milk
- Breadcrumbs– Panko, but regular breadcrumbs will also work.
- Oil– To fry the fritters in
How to Make
These grits fritters are pretty easy to make and you can even make the grits themselves ahead of time.
To make these, bring the water and milk to a boil and then add grits and salt.
Cook the grits until they thicken and get nice and creamy about 5-10 minutes.
Once the grits are creamy, stir in the cheese, bacon, and chives and let it cool to room temperature.
Then cover the grits and chill them until they get very firm.
Once the grits are firm, preheat enough oil to cover the bottom of a large skillet with about an inch of oil to 350 degrees.
While the oil preheats, shape the grits mixture into small patties.
Dip each patty in flour, followed by the egg mixture, followed by the panko breadcrumbs.
Deep fry the patties in batches for 2-3 minutes each side, being careful not to crowd the frying pan.
Once they are golden brown on each side, use a slotted spoon to remove the fritters from the oil and place them on a paper towel to drain.
Serve warm and enjoy!
Dipping Ideas
Grits fritters are delicious on their own, but it’s always fun (and encouraged!) to dunk them into your favorites.
We like to dip these in:
- pepper jelly
- tomato jam
- Smoked Onion Dip
- Homemade Marinara Sauce
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
While you can reheat them in the microwave, I highly recommend reheating them in a hot oven for maximum crispness.
Tips and Tricks
- A large Dutch oven would work to fry these in.
- To check the temperature of the oil, use a kitchen liquid thermometer.
- You don’t want to fry all the fritters at once because the temperature of the oil will drop and the fritters won’t be as crispy.
Other Recipes with Grits
Grits fritters are a delicious way to turn leftovers into a yummy side, snack, or appetizer!
Make them and enjoy!
Looking for other recipes with grits?
Try these:
- Cheesy Sausage Grits Muffins
- Three Cheese Grits Casserole
- Sausage And Grits Chowder
- Pimento Cheese Grits
If you’ve tried making these GRITS FRITTERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Fried Grits Fritters
Ingredients
- 2 cups milk
- 2 cups water
- 1 cup grits
- 1/2 tsp salt
- 2 cups shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- 2 tbsp chives minced
- 1/2 cup flour
- 2 eggs eggs beaten + ¼ cup milk
- 2 cups panko bread crumbs
- oil for frying
Instructions
- Bring water and milk to a boil, add grits and salt and cook until thick and creamy, about 5-10 minutes2 cups milk, 2 cups water, 1 cup grits, 1/2 tsp salt
- Stir in the cheese, bacon, and chives until evenly distributed, allow to cool to room temperature, then cover and chill until very firm, about 4 hours2 cups shredded cheddar cheese, 4 slices bacon, 2 tbsp chives
- Preheat oil in a large skillet for deep frying to 350F
- Shape into small patties, then dip in flour, followed by egg mixture, followed by panko1/2 cup flour, 2 eggs eggs, 2 cups panko bread crumbs
- Deep fry for 2-3 minutes each side, working in batches to not crowd the panoil
- Remove from oil using a slotted spoon and drain on paper towels or on a wire rack
- Serve warm
Notes
- A large Dutch oven would work to fry these in.
- To check the temperature of the oil, use a kitchen liquid thermometer.
- You don't want to fry all the fritters at once because the temperature of the oil will drop and the fritters won't be as crispy.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
