Fried Pimento Cheese Balls

It was so hard not to eat these as fast as I was making them. But do let them cool a bit before devouring.

Appetizers for dinner are not the worst way to go. They are generally quick, tasty, and plentiful. Taking a Southern favorite and bumping up the flavor with a crispy breading is definitely a good idea. The crunch of the coating and the melty cheese inside – dinner never had it so delicious.

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·         8 oz. shredded sharp cheddar cheese

·         8 oz. softened cream cheese

·         4 oz. diced pimento, drained

·         1/2 c. mayo (Duke’s is recommended)

·         1/2 t. garlic powder

·         1/2 t. onion powder

·         1/2 t. cayenne

·         1 minced jalapeno

·         Salt and pepper to taste

·         1 1/2 c. flour

·         2 eggs, beaten

·         1 1/2 c. Panko

·         Vegetable oil for frying

Method

1.       Combine cheese, cream cheese, pimento, mayo, garlic and onion powder, cayenne, and jalapeno together in the bowl of a stand mixer. Use the slowest speed, scraping the sides of the bowl as needed.

2.       The mixture should be well combined. Cover and chill in the refrigerator for at least an hour.

3.       Using a #40 scooper, portion out the chilled mixture onto a parchment paper with a flat sheet pan underneath. If you don’t have a scooper, a rounded tablespoon can work just as well.

4.       Refrigerate for another 30 – 60 minutes.

5.       While that is going on, get three bowls.

6.       First bowl contains the flour. Second bowl contains the beaten eggs. Third bowl contains the Panko.

7.       Get a deep pot and add enough vegetable oil to fill about 2-3 inches. Place the pot over medium heat and warm until the temperature of the oil reaches 350 degrees. Adjust the heat to maintain the temperature throughout cooking.

8.       Once the cheese balls have chilled, remove from the refrigerator.

9.       One at a time, coat a cheese ball in flour, then dip in the egg, then coat with the Panko, lightly pressing to adhere. Set aside on another piece of parchment paper.

10.   Repeat until all are coated.

11.   Once the oil temperature is reached, cook 3 of the cheese balls in the oil. Do not crowd and do not walk away. It will only take about a minute or two to get the cheese balls golden brown.

12.   Remove to a plate covered with a paper towel. Repeat until all are cooked.

13.   Enjoy!

Variants

Adding more or less jalapeno and cayenne will change the slow burn. If you really want to get creative, exchange the cheddar cheese for something else you like. If you are looking for a dipping sauce, chipotle mayo, hollandaise, or even ranch would be great. Of course, these are delicious on their own.