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.