Pimento Fried Cheese Recipe
Single farm white cheddar, yellow cheddar.
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Ingredients
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Cheese mixture
Breading & frying
Assembly & garnish
Method
Cheese mixture
- 1
Mix cheeses
In a medium bowl, combine the shredded white farm cheddar and shredded yellow cheddar. Stir to evenly distribute.
- 2
Add binders & seasonings
Add the softened cream cheese, mayonnaise, chopped pimentos, chopped green onion, Worcestershire sauce, hot sauce, kosher salt, and black pepper. Use a rubber spatula to fold until the mixture is smooth and homogenous. Taste and adjust salt or hot sauce if desired.
- 3
Chill the mixture
Cover the bowl and refrigerate for 30–45 minutes to firm the mixture slightly so it’s easier to shape. This also helps the flavors meld.
Breading & frying
- 4
Form patties
Line a sheet pan with parchment. Using a 2.5–3 tablespoon scoop or your hands, portion the chilled cheese mixture into 8 equal portions. Shape each portion into a round, flattened patty about 2.5–3 inches in diameter and 1/2 inch thick. Return patties to the refrigerator for 10–15 minutes to firm.
- 5
Set up breading station
Place the flour and cornstarch mixed together in a shallow bowl. In a second bowl, beat the eggs with the milk. In a third bowl, combine the breadcrumbs and optional grated Parmesan. Season the breadcrumb mixture lightly with a pinch of salt and pepper.
- 6
Bread the patties
Working with one patty at a time, dredge each patty first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture to coat all sides. For a thicker crust, repeat the egg and breadcrumb step once more. Place breaded patties on a sheet pan and chill for 10 minutes to set the coating.
- 7
Heat the oil
Pour about 1" depth of vegetable oil into a heavy skillet or sauté pan (approximately 1 cup depending on pan size). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns in about 30 seconds.
- 8
Fry the patties
Working in batches (do not crowd), carefully add 2–3 patties to the hot oil. Fry 1.5–2 minutes per side, turning once, until golden brown and crisp. The goal is to brown the exterior quickly to minimize cheese leakage; total cook time per patty should be 3–4 minutes. If the oil darkens too quickly, reduce heat slightly.
- 9
Drain
Transfer fried patties to a wire rack set over a sheet pan or paper towels to drain. Sprinkle lightly with coarse sea salt while still hot. If any cheese has leaked and stuck, gently remove with a spatula so it doesn't burn in the oil.
Assembly & garnish
- 10
- 11
Notes
To make this ahead: prepare the cheese mixture and form patties, then freeze on a parchment-lined sheet pan for 1 hour. Once semi-frozen, transfer to a zip-top bag and freeze. Fry from frozen, adding 30–60 seconds per side to the frying time. Use high-quality farm cheddars for best flavor and body. Adjust breading repeat for desired crust thickness.
