Ingredients – Pimento Fritters

• Pimento Cheese (homemade or from somewhere like Acres and Oak)
• All Purpose Flour
• 3-4 Eggs
• Bread Crumbs (I used a mixture of panko and regular)
• Canola or Vegetable Oil

Ingredients – Bacon Jam

• 1 lb of Bacon
• 1 Sweet Onion
• 4 Cloves of Garlic
• 1/2 Cup of Bourbon
• 1 Cup of Apple Cider Vinegar
• 1 Cup of Brown Sugar
• 1/4 Cup of Grainy Dijon Mustard
• 1/4 Cup of Regular Dijon Mustard

For the Pimento Fritters, start by rolling the pimento cheese into balls. The pimento cheese needs to be chilled to be pliable but firm enough to stay together. Once you have rolled them, put them in the freezer for 1 hour.

Once it has been an hour, remove and bread them. You’ll start by coating them in flour, then the egg, and then the bread crumbs. I do a double coating of egg and bread crumbs as well. This is not necessary, but helps make sure the breading completely covers the cheese to avoid it leaking out during the frying process.

Put the breaded pimento cheese back in the fridge while you heat your oil. I use a Dutch oven and fill the oil up about 3-4 inches. Once the oil reaches 350 degrees, add your breaded pimento cheese balls. Do not over crowd the pan. Fry until golden brown and serve as soon as possible!

For the Bacon Jam, start by browning your chopped up bacon until crispy. Drain off the grease and add in your chopped onion and garlic cloves. Sauté until translucent. Do not burn the garlic. Add the bourbon, apple cider vinegar, brown sugar, grainy mustard, and Dijon mustard. Stir together and reduce until about a quarter is left and you have a jam like consistency. Dip your fritters in this jam and enjoy! Happy cooking!