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To achieve the perfect texture for your Cheesy Roasted Corn and Grits Cakes, it's essential to carefully incorporate the eggs and flour into your mixture. Start by cracking two large eggs into a mixing bowl. The eggs act as a binding agent, ensuring that the cakes hold together when cooked. Beat the eggs lightly before gradually adding them to your corn and grits mixture.

Roasted Corn & Cheddar Grits Cakes

Indulge in the comfort of Cheesy Roasted Corn and Grits Cakes, a delicious blend of creamy grits, sweet roasted corn, and sharp cheddar cheese. These versatile cakes can be served as a delightful appetizer, a satisfying side, or even a vegetarian main dish. With a golden, crispy exterior and a soft, cheesy interior, each bite is a flavor sensation. Customize with your favorite toppings or spices, and enjoy this Southern classic that’s perfect for any occasion!
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Ingredients
  

1 cup quick-cooking grits

4 cups vegetable broth

1 cup sharp cheddar cheese, shredded

1 cup fresh corn kernels (or frozen, thawed)

1/2 cup green onions, finely chopped

1/4 cup fresh parsley, chopped

2 large eggs

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup all-purpose flour (plus extra for dusting)

Oil for frying

Instructions
 

Cook the Grits: In a large saucepan, bring the vegetable broth to a vigorous boil. Gradually whisk in the quick-cooking grits, then lower the heat to maintain a gentle simmer. Continue stirring constantly for 5-7 minutes, or until the grits have thickened to a creamy consistency. Remove from the heat and fold in the shredded cheddar cheese, fresh corn kernels, chopped green onions, chopped parsley, garlic powder, smoked paprika, and season with salt and pepper to taste. Allow the mixture to cool for 10-15 minutes.

    Incorporate Eggs and Flour: After the grits mixture has cooled slightly, crack in the eggs and mix until fully combined. Gradually sift in the flour, folding it into the mixture until it is thick, yet still manageable.

      Shape the Cakes: Lightly dust your hands with flour to prevent sticking. Take a generous scoop of the grits mixture and form it into small patties, approximately 2-3 inches in diameter. Place the formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes to help them firm up.

        Prepare for Frying: In a large skillet, pour in enough oil to cover the bottom and heat it over medium heat until shimmering.

          Pan-Fry the Cakes: Once the oil is hot, carefully add the grits cakes to the skillet, making sure not to overcrowd the pan for even cooking. Fry the cakes for about 3-4 minutes per side, or until they are golden brown and crispy on the outside. Adjust the heat as necessary to avoid burning.

            Drain and Serve: Once fried, transfer the cakes to a paper towel-lined plate to absorb any excess oil. Serve them warm, garnished with extra chopped green onions or parsley. For added flair, pair with a tangy dipping sauce of your choice.

              Prep Time, Total Time, Servings: 20 minutes | 1 hour (including cooling and frying) | 4 servings

                Presentation Tips: Arrange the cakes on a large platter, sprinkle with additional herbs for color, and serve with small bowls of dipping sauce on the side for a visually appealing presentation.