Atlanta and Company
Pimento Cheese Fritters
10:16 AM, Sep 11, 2010 |
Pimiento cheese fritters at Relish in Roswell.
1 1/4 pounds cheddar cheese, grated
8 ounces pepper-jack cheese, grated
4 ounces cream cheese
1/4 cup roasted red peppers, finely chopped
1 1/2 tsp Cajun Spice
1/4 cup mayonnaise
pinch of salt
2 cups flour
2 cups buttermilk
4 cups panko breadcrumbs
2 cups Relish's 4 Pepper Jelly
In a large bowl, mix the cheddar and pepper-jack cheeses.
In a food processor, add the cream cheese, red peppers, Cajun spice and mayonnaise. Process until combined and there are no clumps of cream cheese.
Add the cream cheese mixture to the cheese and mix with a rubber spatula until combined.
Season with salt to taste.
Chill for 2 hours or overnight.
Scoop tablespoon size pieces of pimiento cheese and roll them into smooth balls.
Put the flour, buttermilk and panko breadcrumbs in three separate bowls.
Bread the pimiento cheese, place a ball of pimiento cheese in the flour and roll it until completely coated. Dust off the excess. Next, add the ball of pimiento cheese into the buttermilk and completely coat the cheese. Add it into the panko breadcrumbs and press the breadcrumbs into the cheese. Then repeat the buttermilk and panko breadcrumb steps (the pimiento cheese needs to be completely coated or the cheese will leak out during frying.) Continue with the pimiento cheese balls until all of them are breaded.
Chill for 1 hour.
Add 1 gallon of oil to a large pot. Place the pot over medium heat until a frying thermometer reaches 350 degrees. Fry 6 to 8 fritters at a time for about 3 to 4 minutes and they are golden brown in color. Continue frying until all of the fritters are cooked.
Serve the pimiento cheese fritters with the pepper jelly.
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