Deep Ellum Pimento Cheese Fritters Recipe
Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers. Panko breaded and fried golden brown – House Tabasco jam
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.
Fritter Ingredients
Method
Fritter Preparation
- 1
Prepare the Cheese Mixture
In a large mixing bowl, combine the ancho chili caciotta, sharp cheddar, Chihuahua cheese, roasted red peppers, and cream cheese. Add garlic powder, onion powder, salt, and black pepper. Mix until well combined and smooth.
- 2
Shape the Fritters
Using your hands, form the cheese mixture into small balls or patties, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Coat the Fritters
Set up a breading station with two shallow bowls: one with beaten eggs and another with panko breadcrumbs. Dip each cheese ball into the egg, allowing excess to drip off, then roll it in the panko breadcrumbs, ensuring they are fully coated.
- 4
Fry the Fritters
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the breaded fritters in batches, frying until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- 5
Serve
Serve the fritters warm with house Tabasco jam on the side for dipping.
