Pimento Cheese Fritters
- 1 pound pimento cheese
- 4 eggs, whisked
- panko breadcrumbs
- vegetable oil
- 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
- 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.
- 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
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.