Follow this step-by-step, photo illustrated recipe for making our Southern Fried Grits recipe. If you’ve never tried them, I’m sure you’ll be just as surprised as I was the first time I ever tasted them. It’s certainly not going to be what you think or expect….especially when you top them with syrup. Grits and syrup? Oh yes. Perfect for breakfast as a main dish or just a side dish. Go ahead….give them a try.
- 2 cups of cooked Grits, quick grits or stone-ground preferred.
- 1 cup of Flour, all-purpose or self-rising.
- 1 Egg, beaten.
- Oil for frying.
- Prepare grits according to directions on packaging.
- Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
- Cover dish with plastic wrap or foil and refrigerate overnight.
- Prepare dredge station by placing one cup flour in a container or plate.
- Crack one egg, beat well and place in second container.
- Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
- Slice grits into sections as desired.
- Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
- Dip each section into the egg wash, coating both sides and ends well.
- Dip each section back into the flour again, coating both sides and ends well.
- Gently shake off any excess flour, place on plate to dry for several minutes.
- Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
- Place coated grit sections into the heated oil but do not crowd the pan.
- Brown grits about 5 minutes or until bottom edges start to slightly brown.
- Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
- Remove from skillet, place on folded paper towels and let drain for a minute or two.
- Serve warm, as is or, top with maple syrup.
Can be served plain or topped with maple syrup.
Keywords: Fried Grits Recipe, made from scratch, old fashioned, homemade, southern recipes