Rosie is on the road right now,
somewhere between Savannah and Atlanta.
Smart phones can be wonderful at times.
My laptop is "tethered" to my phone
so I can get internet service and blog as we drive.
I've been perusing my Georgia Travel Guide
and found a few recipes I must try when
we get home.
This recipe is from a restaurant and makes 50 fritters.
Scale down accordingly.
Pimiento Cheese Fritters
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
2 cups flour
2 cups buttermilk
4 cups panko bread crumbs
2 cups pepper jelly
In large bowl, mix cheddar and pepper jack cheeses. Set aside. In food processor, add cream cheese, Cajun spice, mayo, and salt. Process until no lumps. Add cream cheese mixture to the cheese and mix until well combined. Season with salt to taste. Chill two hours or overnight.
Scoop tablespoon-size drops of pimiento cheese and roll them into smooth balls.
Put flour, buttermilk, and panko in three separate bowls.
To bread: Place a ball of pimiento cheese in flour and roll until completely coated. Dust off excess. Completely coat with buttermilk. Place in panko bread crumbs and coat, pressing the crumbs into the cheese. Repeat buttermilk and panko steps. Completely coat pimiento cheese balls to prevent leakage while frying.
Chill for one hour.
Heat oil in large pot to 325 degrees. Fry six to eight fritters at a time for approximately three to four minutes until golden brown.
Serve with pepper jelly.
Makes 50 fritters.
And that reminds me of something.
I need to give you my recipe for jalapeno basil jelly.
I've always served my jelly
on a Ritz cracker with cream cheese,
but it would be most excellent with these pimiento fritters.
Remind me when I get home.