Chef Nathanial Zimet started the food truck craze in New Orleans with his purple truck called Que Crawl. It was his tribute to Southern cuisine. He had items on the menu ranging from duck confit po' boy to an inexpensive gumbo. There was something for everybody, and as time went on Que Crawl became so popular that Zimet decided to take the next step in his career and open a fine dining restaurant in Boucherie. A few weeks ago, Zimet was coming home from a late night at the restaurant, and as he pulled into his driveway he was robbed at gun point. Shot twice, Zimet was rushed to the hospital. Fortunately he is stable, and today was released from the hospital. I wanted to do a tribute to his street food, and he makes these incredible crispy grit fries. This is my attempt to recreate the dish he makes so well. Hope you enjoy this tribute to Southern cuisine and Chef Nathanial Zimet. —Table9
Regular Grits (not instant)
Cracked Black Pepper
In This Recipe
In a large pot, mix the heavy cream, water and butter together. Bring to a boil. Once boiling, slowly pour in grits while stirring so grits do not clump up.
Cook grits according to package directions. Once cooked, add gouda, salt and pepper. Stir to combine. Allow grits to come to room temperature.
Once cooled, pour the grits into a large shallow container or cookie sheet. Refrigerate overnight.
Remove from refrigerator and overturn grits onto large cutting board. Cut into 1" thick and about 3" long 'french fries'.
Bring oil to frying temperature in fryer or skillet. Fry grit fries in batches. Be sure not to crowd the fryer for they will stick together and oil will not remain hot enough. Place each batch of complete grit fries in oven to keep warm while you finish.
Combine cajun seasoning and cumin in a large plastic bag. Once grit fries are complete, toss in cajun seasoning and cumin mixture. Serve with garlic aioli, chutney or other favored dipper.