Southern Fried Cheese Recipe

Make the filling

In a medium bowl, combine the shredded sharp cheddar and softened cream cheese. Use a sturdy spatula to fold until a uniform, spreadable mixture forms.

Add the chopped pimentos, sliced green onion, Worcestershire sauce, hot sauce, kosher salt, and black pepper. Mix thoroughly so the pimento and seasonings are evenly distributed.

Chill the mixture for at least 30 minutes in the refrigerator to firm up (this makes shaping easier). If you are short on time, freeze for 10–15 minutes until slightly firm but not rock solid.

Portion and shape

Remove the chilled cheese mixture from the fridge. Using a tablespoon or small ice-cream scoop, portion the cheese into 12 equal portions (about 1 tablespoon each) and roll them quickly into balls between your palms. Place them on a parchment-lined tray and chill again for 10–15 minutes so they hold shape.

Prepare breading station

Set up three shallow dishes: 1) flour seasoned with 1/2 tsp salt and 1/4 tsp pepper; 2) beaten eggs mixed with 2 tbsp milk; 3) panko breadcrumbs mixed with cornmeal (if using), paprika, garlic powder, 1/4 tsp salt, and 1/4 tsp pepper. Press the panko mixture with your fingers so it’s slightly compacted — this helps it adhere.

One at a time, dredge each chilled cheese ball in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off, then roll thoroughly in the panko mixture, pressing gently so the crumbs adhere to create a thick coating. For a sturdier shell, repeat the egg and panko step once more to double-coat. Return breaded balls to the tray and keep chilled while you heat the oil.

Heat the oil

Pour oil into a deep skillet or small pot to a depth of about 1–1.5 inches (approximately 48–60 ml depending on pan size). Heat over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a few breadcrumbs — they should sizzle and brown within ~30 seconds.

Fry in batches of 3–4 balls, being careful not to overcrowd the pan. Fry for 1.5–2.5 minutes total, turning gently with a slotted spoon or tongs so all sides become golden brown. Monitor carefully — you want the coating crisp and golden while keeping the interior creamy but not melted out.

Use a slotted spoon to transfer the fried cheese to a paper towel-lined plate to drain. Keep finished balls in a warm oven set to 200°F (95°C) if making multiple batches.

Arrange the Southern Fried Cheese on a platter. Garnish with pickled jalapeños or sliced green onions if desired. Serve immediately with ranch or spicy remoulade for dipping.

Notes: If you prefer to bake instead of fry, preheat the oven to 400°F (200°C) and bake on a parchment-lined sheet for 10–12 minutes until golden, flipping once; coating may brown less evenly and be slightly less crisp than frying.