Pimento Cheese Fritters Recipes
PIMENTO CHEESE FRITTERS
Provided by jtrentc
Number Of Ingredients 5
Steps:
- With a small ice cream scoop, scoop out the chilled pimento cheese and place onto a parchment lined baking sheet. Roll the pimento cheese into a ball and then dredged in flour. Place back onto the parchment lined baking sheet. Continue until all the pimento cheese is gone
- Dredge the pimento cheese balls into the whisked eggs and then the panko breadcrumbs. Set back onto the parchment paper. Place into the freezer and chill for 30 minutes.
- Fill a saucepan with 1 inch of vegetable oil. Over medium-heat bring the oil to 375 degrees. Fry the fritters until golden, turning frequently to prevent burning, about 1 minute. Place onto a paper towel to drain. Serve immediately
PIMENTO CHEESE GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
- Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
- Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.
SOUTHERN PIMENTO CHEESE
This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.
Provided by QUEENREYNEY
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g
SPRING ONION PIMIENTO CHEESE GRITS
Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Prepare grits according to package directions. Keep warm., Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next 5 ingredients, mixing until well blended., Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.
Nutrition Facts : Calories 281 calories, Fat 20g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
PIMENTO CHEESE FRITTATA
The South likes to claim pimento cheese as its own, but its origins can actually be traced back to New York, the home of cream cheese, which makes up the spread's foundation. Cheddar and mayonnaise were later additions. This frittata is a hodgepodge of creamy and spicy, celebrating the flavors and textures of pimento cheese. The fresh herbs add vibrance, and the sharp Cheddar can stand up to the spiciness of the various peppers. The chunks of cream cheese add velvety bits to each bite.
Provided by Vallery Lomas
Categories breakfast, brunch, dips and spreads, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.
- In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.
- Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes. Stir in the pimiento peppers, reserving their liquid. Turn off the heat. Add the reserved pimiento liquid (about ⅓ cup) to the eggs and whisk to combine.
- Spread the cooked vegetables in an even layer in the skillet. Sprinkle the Cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.
- Bake until the eggs are set, 13 to 15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.
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