How to make Southern pimiento cheese fritters

Cooktop Cove: How to make Southern pimiento cheese fritters

By Robin Donovan

Pimiento cheese and fritters are two things that are undeniably Southern. The recipe below combines both concepts into an irresistible one-bite appetizer. Besides the deliciousness of pimiento cheese, a bit of hot sauce gives the crispy fritters a little kick. This dish is sure to be a hit at any party.

I like to serve these with a dish of ranch dressing for dipping. You can make up the cheeseballs and coat them ahead of time. Just freeze them on a baking sheet and then, once they’re fully frozen, transfer them to zip-top bags. You can fry them right out of the freezer.

Southern Pimiento Cheese Fritters

20 minutes plus 2 1/2 hours to chill

10 minutes

2 hours and 50 minutes

2 cups (8 ounces) shredded sharp cheddar cheese

4 ounces cream cheese, at room temperature

¼ cup mayonnaise

1 4-ounce jar pimientos, drained

1 teaspoon hot pepper sauce

½ teaspoon garlic powder

1 cup all-purpose flour

1 cup bread crumbs

3 large eggs, beaten

Oil for frying

Kosher salt

In a medium bowl, stir together the cheese, mayonnaise, pimientos, hot sauce and garlic powder. Cover and refrigerate for at least 2 hours.

Form the mixture into 1-inch balls. Put the flour, eggs and bread crumbs in three separate bowls. Dip each cheese ball first into the flour, then into the egg, and then into the bread crumbs to coat. As the balls are coated, arrange them in a single layer on a baking sheet. Once all the balls are coated, chill in the freezer for at least 30 minutes.

Fill a Dutch oven or deep saucepan with about 3 inches of oil and heat the 350º Fahrenheit. Drop the balls into the hot oil a few at a time and fry for about 2 minutes on each side, until golden brown. Drain on a paper towel-lined plate and serve immediately.