Wednesday, September 21, 2016

Pimento Cheese Fritters

I am back with another segment on great tailgate food.  This week I am happy to introduce you to Pimento Cheese Fritters.  These bad boys were inspired by Chef Daniel Doyle at Poogan's Porch in Charleston, SC.  Serving them with Red Pepper Jelly takes them to a whole different level of deliciousness........seriously, y'all - they are amazing.

You can click here for Chef Doyle's recipe. But you know me, when it comes to tailgate food, I like to make things easy peasy lemon squeasy.  So here's how I made them:

Container of Palmetto Cheese
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
salt and pepper to taste
1 cup flour (seasoned with the garlic powder, onion powder, salt and pepper
1 cup milk
1 cup panko bread crumbs seasoned with a dash of salt and pepper

Spoon palmetto cheese into 1-inch balls.
Dip balls into flour, then milk and then roll in panko bread crumbs.  Place on a parchment paper lined baking sheet and freeze for at least an hour.

Pour 3 inches of oil into a pan and bring to 350 degrees over medium heat.  Working in batches, fry fritters until golden brown, about 2-3 minutes.  Transfer to a paper towel-lined plate to drain.  Serve with Red Pepper Jelly.

And speaking of Pepper Jelly, be sure to try Jennifer's Kitchen Pepper Jelly if you haven't already.

I hope you enjoy these as much as we did!  Next week I'll be lightening up your tailgate so check back soon!


No comments:

Post a Comment