Fried Pimento Cheese Balls Recipe

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth.

Add the mayonnaise, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt, and pepper. Mix until fully combined and smooth.

Fold in the shredded sharp cheddar and drained diced pimentos with a rubber spatula until evenly distributed. Taste and adjust seasoning if needed.

Cover the bowl and refrigerate the mixture for at least 1 hour (preferably 2–3 hours) to firm up. Chilling makes it easier to shape into balls.

Line a baking sheet with parchment paper or plastic wrap. If mixture is very soft after chilling, chill the bowl briefly or scrape onto sheet and freeze 15–20 minutes until firm enough to handle.

Using a rounded tablespoon or small cookie scoop (about 1 inch), portion the pimento cheese into 24 equal mounds. Roll each mound between your palms to form smooth balls. Place formed balls on the prepared baking sheet and return to refrigerator for 15 minutes to firm.

Set up a coating station: place flour in a shallow bowl; whisk eggs and milk together in a second shallow bowl; combine breadcrumbs and cornmeal (if using) in a third shallow bowl.

Working in batches to avoid melting, coat each chilled cheese ball first in flour (lightly shake off excess), then dip into the egg mixture, letting excess drip off, and finally roll in the breadcrumb mixture to fully coat. For extra-crispy exterior, double-dip: after the first breadcrumb coat, return to egg and breadcrumbs again. Place coated balls back on the chilled baking sheet. If desired, lightly spray with nonstick cooking spray to encourage browning.

After coating all balls, chill them in the refrigerator for 20–30 minutes; this helps them hold shape when frying.

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups in a medium pot). Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread—it should brown in about 45–60 seconds.

Working in small batches (4–6 balls at a time depending on pot size), carefully lower coated cheese balls into the hot oil using a slotted spoon or spider. Do not overcrowd the pot.

Fry for 2.5–4 minutes, turning gently as needed, until golden brown and crisp on all sides. If oil temperature drops, allow it to return to 350°F between batches.

Use a slotted spoon to transfer fried cheese balls to a paper towel–lined plate to drain. Let rest 1–2 minutes before serving; the cheese inside will be very hot.

While the balls chill before frying, whisk together sour cream, mayonnaise, horseradish, lemon juice, hot sauce, salt, and pepper in a small bowl until smooth. Chill until ready to serve.

Arrange fried pimento cheese balls on a platter, garnish with chopped fresh parsley if desired, and serve hot with the dipping sauce on the side.

Leftovers: store cooled fried balls in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 8–10 minutes to recrisp. Note: filling will be very hot immediately after frying — let cool briefly before eating.