Pimento Cheese Fritters Recipe

Make the cheese mixture

In a medium bowl, beat the softened cream cheese with the mayonnaise until smooth and slightly fluffy. Fold in the grated sharp cheddar and monterey jack until evenly combined. Add the chopped roasted pimentos, sliced green onion, Worcestershire sauce, hot sauce (if using), kosher salt, and freshly ground black pepper. Mix thoroughly until a cohesive spreadable mixture forms. Taste and adjust seasoning.

Cover the bowl and chill the pimento cheese in the refrigerator for at least 30 minutes to firm up. Chilling will make it easier to shape into balls.

Portion the cheese

Line a tray with parchment. Using a tablespoon or small cookie scoop, portion out 1 to 1 1/2 tablespoon-sized mounds of chilled pimento cheese. Roll each portion between your palms to form uniform balls about 1 to 1 1/4 inches in diameter. Place formed balls on the tray and return to the fridge while you prepare the batter and breadcrumbs (keeps shape). Makes about 24-28 balls depending on size.

Prepare coating station

Set up three shallow bowls: (1) all-purpose flour mixed with cornstarch and baking powder; (2) two lightly beaten eggs with the cold sparkling water whisked in; (3) panko breadcrumbs (or a mix of panko + fine breadcrumbs for extra crunch). Season the flour and the panko lightly with a pinch of salt and pepper.

Coat each ball

Working in batches, lightly dust each chilled cheese ball in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the panko to fully coat. For an extra-crispy double coating, return each panko-coated ball to the egg mixture and again to the panko. Place coated balls on a clean tray and chill for 10–15 minutes to help coating set so they don’t burst when frying.

Make the hot honey

In a small saucepan over low heat, combine the honey, apple cider vinegar, red chili flakes, sliced jalapeño, smoked paprika, and 1/2 teaspoon kosher salt. Warm gently — do not boil — for 5–7 minutes, stirring occasionally, to allow the flavors to infuse. Remove from heat and let sit 10 minutes. If you prefer a smoother sauce with less texture from the jalapeño and flakes, strain the honey through a fine mesh sieve and return to the pan to keep warm. Keep warm until ready to toss with fritters.

Heat the oil

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of 3–4 inches. Heat to 350°F (175°C). Use a candy/deep-fry thermometer to monitor temperature. Maintain 330–350°F while frying—adjust heat as needed so fritters cook quickly and do not leak cheese.

Fry the fritters

Carefully lower 4–6 chilled, breaded pimento cheese balls into the hot oil, avoiding overcrowding. Fry for 2 to 3 minutes, turning gently with a slotted spoon or spider so they brown evenly, until golden brown and crisp. If oil temperature drops, allow it to return to 350°F before next batch. Transfer fried fritters to a paper towel-lined tray to drain and rest for 1 minute.

Toss in hot honey

Place hot fritters in a large mixing bowl while still hot. Drizzle 3–4 tablespoons of warm house hot honey over the batch and gently toss to coat evenly. Add more hot honey to taste—start light so honey does not overpower the cheese. For a layered presentation, reserve some honey to drizzle on the platter.

Plate and garnish

Arrange tossed fritters on a serving platter. Sprinkle with chopped fresh parsley and extra chopped pimentos if desired. Serve immediately while hot and gooey, with extra warm hot honey on the side for dipping.