Pimento Fritters Recipe

In a medium mixing bowl, add the softened cream cheese and mayonnaise. Whisk or beat until smooth and lump-free.

Fold in the shredded sharp cheddar, chopped pimentos, and sliced green onions until evenly distributed.

Season the mixture with hot sauce, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix thoroughly and taste; adjust seasoning as needed.

If the mixture is too loose to shape, stir in 1–2 tablespoons all-purpose flour to help bind. If still slightly stiff, add up to 1 teaspoon cold water to make the mixture scoopable but not wet.

Using a small cookie scoop or two spoons, portion the mixture into 1.5–2 tablespoon-sized balls (approximately 24–28 fritters). Place formed balls on a parchment-lined tray and chill in the refrigerator for at least 20–30 minutes to firm up. Chilling helps them hold shape during breading and frying.

Set up three shallow bowls or pie plates: one with the seasoned flour (1 cup flour mixed with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder), one with the beaten eggs mixed with 1/4 cup milk, and one with panko breadcrumbs combined with the optional fine breadcrumbs or crushed crackers.

Remove chilled pimento cheese balls from refrigerator. Working in batches to avoid crowding, lightly roll each ball in the seasoned flour, tapping off excess.

Dip the floured ball into the egg mixture, coating completely and letting excess drip back into the bowl.

Press the egg-coated ball into the panko mixture, turning to coat fully. For an extra-crisp double-coat, return the coated ball briefly to the egg wash and then again to the panko.

Place breaded fritters on a wax- or parchment-lined tray and return to the refrigerator for 10–15 minutes to set the breading. Chilling reduces breakage during frying.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups, depending on your vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within 30–45 seconds.

Working in small batches (4–6 fritters depending on pot size), gently lower breaded fritters into the hot oil using a slotted spoon or spider. Don’t overcrowd — maintain oil temperature between 325–350°F (use lower heat if it drops).

Fry for 2.5–4 minutes, turning as needed, until fritters are golden brown and crisp on all sides. The interior should be warm and melty; avoid overcooking which can cause the cheese to leak.

Using a slotted spoon, transfer cooked fritters to a plate lined with paper towels to drain. Keep finished fritters warm in a low oven (200°F / 95°C) on a rack while you finish remaining batches.

Arrange warm pimento fritters on a serving platter. Spoon pepper jelly into a small bowl for dipping alongside the fritters.

Garnish with chopped parsley and serve with lemon wedges if desired. Recommend serving immediately while fritters are hot and crispy.