Pimento Cheese Fritters Recipe

Make the pimento cheese

In a medium mixing bowl, combine the softened cream cheese and mayonnaise. Beat with a hand mixer or sturdy spoon until smooth and homogenous.

Fold in the shredded cheddar, chopped pimentos, diced onion, and minced jalapeño. Stir until evenly distributed.

Add Dijon mustard, Worcestershire sauce, smoked paprika, cayenne, salt and black pepper. Taste and adjust seasoning as needed. The mixture should be thick but scoopable. If too loose, chill 10–15 minutes to firm up.

Prepare batter for frying

In a separate bowl whisk together the all-purpose flour, cornstarch and baking powder. Make a well in the center and add the beaten egg and cold sparkling water. Mix until a smooth, slightly thick batter forms. The batter should coat the back of a spoon but still be pourable; add up to 1–2 tablespoons more sparkling water if needed.

Stir 1 cup of the prepared pimento cheese into the batter until evenly combined. Reserve the remaining pimento cheese for dolloping or serving alongside the fritters.

Heat oil

Pour oil into a deep, heavy-bottomed pot to a depth of about 2–3 inches. Heat over medium-high heat to 350°F (175°C). If you do not have a thermometer, a small drop of batter should sizzle and float steadily when the oil is ready.

Working in batches (4–6 fritters per batch depending on pot size), drop rounded tablespoons or a #50 (1 oz) scoop of batter into the hot oil, spacing fritters so they do not touch. Fry, turning occasionally, until golden brown and crisp, 2 1/2–3 minutes per batch.

Use a slotted spoon to transfer cooked fritters to a paper towel–lined tray to drain. Keep fritters warm in a 200°F (95°C) oven on a wire rack while finishing remaining batches.

If oil temperature drops below 325°F, allow it to return to 350°F between batches to ensure even cooking and prevent excessive oil absorption.

To serve, arrange warm fritters on a platter. Spoon or dot about 1 teaspoon of bacon jam onto each fritter or provide bacon jam on the side for dipping. Garnish with chopped chives and serve with lemon wedges for a bright squeeze if desired.

Leftover pimento cheese can be chilled up to 3 days. Reheat fritters briefly in a 350°F oven for 5–8 minutes to crisp before serving.