Pimento Cheese Fritters

Pimento Cheese Fritters

  • Servings: makes about 30
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Author note: These fritters are freezer friendly. Once they have cooled place into a freezer safe container. Reheat in the oven. To guarantee the temperature of the frying oil, use a kitchen thermometer.

1 pound pimento cheese

flour

4 eggs, whisked

panko breadcrumbs

vegetable oil

  1. With a small ice cream scoop, scoop out the chilled pimento cheese and place onto a parchment lined baking sheet. Roll the pimento cheese into a ball and then dredged in flour. Place back onto the parchment lined baking sheet. Continue until all the pimento cheese is gone
  2. Dredge the pimento cheese balls into the whisked eggs and then the panko breadcrumbs. Set back onto the parchment paper. Place into the freezer and chill for 30 minutes.
  3. Fill a saucepan with 1 inch of vegetable oil. Over medium-heat bring the oil to 375 degrees. Fry the fritters until golden, turning frequently to prevent burning, about 1 minute. Place onto a paper towel to drain. Serve immediately

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