Grits Arancini
Leftover grits turn into crispy bites.
Timing: 30 mins
Grits Arancini
Leftover grits turn into crispy bites.
Timing: 30 mins
Key move
Chill the cooked grits until they are fully firm, then shape, bread, and fry only once the mixture can hold a ball without slumping; if the grits are still warm or loose, the crust breaks before the center sets.
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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)
Breading Station (0/4)
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).
Grits mixture is well combined and holds its shape when squeezed.
FORM
Scoop into balls (golf ball size).
Balls are uniformly shaped and firm.
DREDGE
Roll in Flour (½ cups) -> Dip in Egg (1 whole) -> Roll in Panko. Press panko to adhere.
Each ball is evenly coated with panko breadcrumbs.
FRY
Heat oil to 350°F (175°C). Fry in batches until deep golden brown (3-4 mins).
Arancini are deep golden brown and float to the surface.
SERVE
Loosen pepper jelly (½ cups) with lemon juice (1 tsp). Serve alongside hot arancini.
Pepper jelly is smooth and pourable.
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