Tomato and Pimento Cheese Fritters
Servings 18 fritters
Ingredients
- 1/2 cup all-purpose flour
- 1 cup self-rising cornmeal mix
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic power
- 1 ripe tomato - cored, seeded, and diced
- 1/2 sweet onion, diced
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup prepared pimento cheese (plus more for serving, if desired)
- 1/3 cup vegetable oil
- 1/2 cup pepper jelly, melted (optional)
Instructions
- In a large bowl combine the flour, cornmeal mix, salt, pepper, and garlic powder. Add the tomato and onion and stir to combine.
- In a small bowl, lightly beat the egg into the buttermilk, and then add in the pimento cheese and stir to combine. Add the wet mixture to the dry mixture and stir until just combined. Add a small amount if additional buttermilk if you find the batter too thick.
- Heat the oil in a large skillet over medium heat. Spoon the batter into the oil by heaping tablespoonsful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot. Serve with melted pepper jelly and additional pimento cheese, if desired.
Notes
Can't find self-rising cornmeal mix? Try this quick and easy self rising cornmeal substitute - For 1 cup of self-rising cornmeal: Mix together 3/4 cup of finely ground plain corn meal, 3 tablespoons all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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