Grits Arancini
Leftover grits turn into crispy bites.
Timing note: 30 mins
Grits Arancini
Leftover grits turn into crispy bites.
Timing note: 30 mins
The Key Move
Set grits, cube/ball, bread, fry; dip in pepper jelly + lemon.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 9Your prep station before cooking begins
Grits Base (0/3)
My arancini are falling apart when I try to form or fry them.
Ah, I see. They're not holding their shape? That usually means the grits weren't quite cold and stiff enough before you started. They need to be firm to bind properly. Don't worry,…
The breading keeps falling off my arancini in the fryer.
That can happen if the coating isn't quite adhering. Make sure each ball gets a good, even layer of flour first, then a thorough dip in the egg wash, letting the excess drip off. W…
Chef's Notes
Chill the formed arancini thoroughly before frying to prevent them from falling apart.
Fry in batches to maintain oil temperature for crispier results.
Garnish with fresh chives or parsley for a pop of color and freshness.
The Method
MIX
Combine cold, stiff grits with cheddar and 1 beaten egg (1 whole).
FORM
Scoop into balls (golf ball size).
DREDGE
Roll in Flour (½ cups) -> Dip in Egg (1 whole) -> Roll in Panko. Press panko to adhere.
FRY
Heat oil to 350°F (175°C). Fry in batches until deep golden brown (3-4 mins).
SERVE
Loosen pepper jelly (½ cups) with lemon juice (1 tsp). Serve alongside hot arancini.
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