Pimento Cheese Bites Recipe
Our pimento cheese blend breaded, flash-fried and served with pepper jelly
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pimento Cheese Filling
Breading & Frying
To Serve
Method
Pimento Cheese Filling
- 1
Make filling
In a medium bowl, combine softened cream cheese and mayonnaise until smooth using a rubber spatula. Add shredded cheddar, drained diced pimentos, minced green onion, sugar, smoked paprika, black pepper, chopped toasted pecans (if using) and kosher salt. Fold gently until evenly combined. Taste and adjust salt or paprika as desired. The mixture should be thick and slightly sticky so it will hold shape; refrigerate for at least 30 minutes to firm up.
- 2
Portion filling
Line a baking sheet with parchment paper. Using a small cookie scoop or two teaspoons, portion the chilled pimento cheese into 24 equal mounds (about 1 tablespoon each). Roll each mound gently between your palms to form a smooth ball or slightly flattened disc about 1 to 1 1/4 inches across. Place formed bites on the prepared sheet and refrigerate for 20–30 minutes to firm further before breading.
Breading & Frying
- 3
Prepare breading stations
Set up three shallow bowls or rimmed plates: one with the all-purpose flour seasoned lightly with a pinch of salt, one with beaten eggs mixed with whole milk, and one with panko breadcrumbs mixed with cornmeal, garlic powder and onion powder. Use a fork to break up panko so it’s airy.
- 4
Coat the bites
Working with chilled pimento cheese balls, dredge each piece first in flour, shaking off excess, then dip into the egg wash ensuring full coverage, and finally press into the panko mixture to coat thoroughly. For an extra-crispy, double-coated finish, return the panco-coated piece to the egg wash briefly and again into the panko. Place coated bites on a parchment-lined tray and refrigerate for 15 minutes to set the coating.
- 5
Heat oil
Pour enough cooking oil into a heavy-bottomed pot or deep fryer to reach 2–3 inches deep (about 400–700 ml depending on vessel). Heat oil over medium-high to reach 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of breading — it should sizzle and turn golden in about 45–60 seconds.
- 6
Flash-fry pimento cheese bites
Fry bites in small batches (4–6 at a time depending on pot size) for 1 to 1 1/2 minutes until golden brown and crisp. Use a slotted spoon to turn as needed so they brown evenly. Do not overcrowd the oil. Remove bites to a wire rack set over a baking sheet or to paper towels to drain. Keep finished bites in a warm oven (200°F/95°C) while frying remaining batches to maintain crispness.
- 7
Alternative shallow-fry or bake
If you prefer shallow frying, heat about 1/4–1/2 cup vegetable oil in a skillet over medium heat and pan-fry 3–4 pieces at a time for 1–2 minutes per side until golden. For baking, place coated bites on a lightly oiled baking sheet, spray tops lightly with cooking spray, and bake at 425°F (220°C) for 10–12 minutes, turning halfway, until crisp and golden (texture will be less oily).
To Serve
- 8
Plate and garnish
Arrange warm pimento cheese bites on a platter. Spoon pepper jelly into a small bowl or drizzle lightly over the bites. Sprinkle with thinly sliced chives and serve immediately with optional lemon wedges on the side for a bright squeeze if desired.
- 9
Make-ahead and reheating
You can prepare and shape the pimento cheese balls up to 24 hours ahead and keep refrigerated. Breaded, un-fried bites can be refrigerated for a few hours; for best texture, fry just before serving. Reheat leftover fried bites in a 375°F (190°C) oven for 6–8 minutes on a wire rack to restore crispness.