• 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 or butter