Grits & Pimento Cheese Arancini
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 cup leftover grits
- • 3 tbsp pimento cheese
- • 2 eggs
- • 1 cup fine breadcrumbs
- • 1 cup panko breadcrumbs
- • 2 cups frying oil of choice
- • Salt + pepper, to taste
When the moon hits your eye like a big biscuit pie, that’s amore…Well, I took some liberties there with the lyrics, but you get the idea! It’s nearly Valentine’s Day and everyone’s minds are on sharing the love with family, friends, and significant others. And what is one way to everyone’s heart? Food, of course! And what better recipe than these delicious spheres of goddess are the perfect easy, elevated Valentine's Day dinner. Or even save this recipe for the next time you need a simple appetizer that will impress your guests!
These Grits & Pimento Cheese Arancini might be a departure from the traditional method, but it is such a fun, creative way to use your leftover grits! I am always looking for delicious ways to repurpose leftovers, and let me tell you, this one is a winner. Double breadcrumbs, one layer of fine and one layer of panko, create the most beautiful, golden brown and crunchy outside while the creamy grits and pimento cheese create a soft, pillowy inside.
Be a romantic and share the love this Valentine’s Day with these delectable Grits & Pimento Cheese Arancini.
Instructions:
- Add oil to a small, deep sauce pan. Place a heat safe thermometer into the oil to monitor the temperature. Heat the oil over medium heat until it is steady between 350 - 375ºF. If oil overheats, remove from heat to allow temperature to drop before frying.
- To prepare arancini, measure out five equal portions of left over grits, just smaller than palm sized. For the pimento cheese filling, divide tablespoons into five equal portions. Roll each into a small ball. Set aside in the fridge to firm up for a few minutes.
- Once pimento cheese is firm, take one portion of leftover grits and flatten slightly in your palm. Place a portion of pimento cheese in the center and form a ball/sphere shape with the leftover grits around the pimento cheese filling. Follow the same steps until all grits and pimento cheese are used. (If looking to make more than 5 arancini, follow steps 2 and 3 until all your available leftover grits and pimento cheese is used.)
- In separate small bowls, add fine breadcrumbs along with your salt and pepper, 2 eggs, and panko breadcrumbs. Arrange in the order of fine breadcrumbs, then scrambled/whisked eggs, and finally panko breadcrumbs. To coat each arancini, roll in the fine breadcrumbs until evenly coated, then dip into the egg mixture to fully coat, and finally, roll in the panko breadcrumbs to add another layer of crunch. Follow the same procedure until all arancini are coated.
- Once arancini are prepared and oil is preheated, carefully add up to two arancini at a time to your sauce pan. Be sure to drop in slowly or even place the arancini on a slotted spoon to ease into the hot oil. Fry about 2 minutes on each side, being sure to rotate to evenly fry on all sides. Once arancini is a deep golden brown, use a slotted spoon to remove from the oil. Place on a wire rack with a drip tray underneath to cool. Sprinkle salt over freshly fried arancini to season. Do the same with the remaining arancini.
- Serve with your choice of dipping sauce (I used marinara) or enjoy all on their own!
