Pimento cheese is one of the South’s greatest gifts to this earth and if you know Chef, well he knows how to please. Throw these pimento cheese balls into the fryer & you have an ooey gooey appetizer that will make you want to slap yo mamma! Note: This pimento cheese recipe is slightly different, do the need to stand up to frying.


  • 1lb sharp cheddar
  • 1 cup cream cheese
  • 1 cup canned pimentos or fresh red peppers
  • 1 heaping T of Duke’s mayo
  • 1 tsp cayenne
  • a few dashes of tabasco (more if you like extra spicy)
  • 1 heaping T of cornstarch
For the batter:

  • 3 cups all purpose flour mixed with salt & pepper
  • 5 eggs
  • 3 cups panko breadcrumbs
If you choose to use fresh red peppers, roast them at 425 degrees with olive oil, salt & pepper for 30 minutes. Remove peppers & cover with tin foil to let them steam for 20 minutes, this will help the skin remove easily. Once cooled & de-skinned, chop peppers into small chunks. Mix in sharp cheddar, cream cheese, peppers, mayo, cayenne, hot sauce & cornstarch. Stir together until you have a thick consistency. Take a Tablespoon or scoop, and roll the pimento cheese into 2 inch balls. Roll in the flour, dip into egg, roll in the panko, and repeat. Heat canola oil to 350 degrees and fry each ball 3-5 minutes until GBD (golden,brown delicious!) Serve immediately. Optional: drizzle with honey or your favorite relish or chow chow.