Pimento Cheese Fritters
Experience the ultimate Southern comfort with these Homemade Pimento Cheese Fritters, featuring a rich, creamy pimento cheese recipe you’ll make entirely from scratch. Skip the store-bought cheese, and craft your own for a truly authentic taste! Then, give your fritters an irresistibly crispy exterior by coating them in The Old Mill Breading or Okra Breading. The result is a delectable contrast between the crunchy outside and the smooth, tangy goodness of your homemade pimento cheese inside.
Customize the cheese mixture with your favorite seasonings, like a touch of onion or a dash of minced hot pepper, for an extra kick.
The key to perfection is chilling the cheese balls before coating and frying them to golden perfection. These fritters are so delicious, you won’t be able to stop at just one!
PIMENTO CHEESE FRITTERS
Ingredients
- 8 ounces cream cheese, at room temperature
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 1 cup (4 ounces) shredded mild Cheddar cheese
- 2 rounded tablespoons (2 ounces) diced pimento
- 1 tablespoon diced onion, if desired
- ½ cup mayonnaise
- Dash of freshly ground black pepper and/or cayenne pepper
- 3 cups vegetable oil
- 1 cup The Old Mill All-Purpose Breading or Okra Breading
- 1 large egg
- Chopped fresh parsley or cilantro
Instructions
- For the pimento cheese, cut the soft cream cheese into quarters and place in a mixing bowl. Add the shredded cheese, pimento, and onion, if desired. Blend with an electric mixer or with a wooden spoon until incorporated. Stir in the mayonnaise and season with pepper. Cover the bowl with plastic wrap and chill until firm, about 2 hours or overnight.
- Remove the pimento cheese from the fridge. With a small scoop or large spoon, scoop out about 20 balls that weigh about 1 ounce each and place them on a baking sheet. Return to the fridge.
- When ready to fry, pour the vegetable oil into a 10-inch cast iron skillet or heavy pot. Heat over medium-high until the oil reaches 350 degrees F. Remove the pimento cheese balls from the fridge. Pour the breading into a small bowl. Crack the egg into another small bowl and stir with a fork to break up the yolk. Place each pimento cheese ball into the breading, roll it around, and then dip in the egg. Place back in the breading to roll around and coat well. When the oil is hot, drop three to four balls at a time into the oil and let fry until well browned, 1 minute or less. Remove with a slotted spoon to a rack to keep warm. Repeat with the remaining pimento cheese balls.
- Serve them at once, sprinkled with chopped fresh parsley or cilantro.