Grits Cakes (fried)

Grits cakes are a Southern American dish made from cooked grits (ground corn) that are chilled, cut into shapes, and pan-fried until crispy on the outside. They are typically seasoned with salt, pepper, and sometimes cheese or herbs, and are often served as a savory side dish or appetizer. This preparation transforms the soft, porridge-like texture of traditional grits into a satisfying, crunchy cake.

🍽️ Nutrition at a glance

These cakes are primarily a carbohydrate-rich food from the corn grits, with a moderate amount of fat added from the frying oil. A single serving (about one medium cake) provides energy, some B vitamins, and iron, and typically contains around 150-200 calories, depending on size and oil absorption.

Nutrition breakdown

Calories	380 kcal
Protein	7 g
Carbs	42 g
Fat	20 g
Fiber	2 g
Sugar	2 g
Sodium	550 mg
Iron	2.5 mg
Calcium	80 mg
Potassium	120 mg
Phosphorus	100 mg
Thiamin (B1)	0.3 mg
Niacin (B3)	2 mg
Folate	40 mcg
Magnesium	25 mg

Per 2 cakes (approx. 150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, grits cakes represent a clever and resourceful way to repurpose leftover grits, minimizing food waste in traditional Southern cooking. Nutritionally, frying the cakes creates a textural contrast that can make the dish more appealing, though it increases the fat content compared to plain grits.