Pimento Cheese Fritters with Green Tomato Jam
Poogan’s Porch, Charleston, SC
Daniel Doyle has taken this beloved Southern condiment to the next level, packaging it inside addictive fritters.
- Green Tomato Jam:
- 3 large green tomatoes, cored, seeded, and diced
- Scant 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/4 cup honey
- 1 1/2 teaspoon crushed red pepper
- Salt to taste
- 1/2 sheet gelatin
- 2 cups grated sharp white cheddar cheese
- 2 cups grated sharp yellow cheddar cheese
- 1 cup cream cheese
- Heaping 1/3 cup jarred pimento peppers, seeded and finely diced
- 1/4 cup sour cream
- 1/2 bunch chives, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and white pepper to taste
- 1 cup flour, seasoned with onion powder, salt, and pepper
- 1 cup milk
- 1 cup panko bread crumbs, seasoned with salt and pepper
- Peanut oil for frying
Make the green tomato jam: combine the green tomatoes, brown sugar, cider vinegar, honey, crushed red pepper, and salt in a heavy sauce pot over low heat. Bring to a simmer and continue simmering over low heat for 30 to 45 minutes. Remove from the heat and let cool for 10 minutes.
While the jam cools, add the gelatin to a bowl of cold water and let soak for 10 minutes.
Transfer the jam to a blender and purée until smooth. Transfer to a medium bowl. Remove the gelatin from the bowl and squeeze gently to remove excess water. Add to the puréed jam and whisk to dissolve. Refrigerate until needed. (Can be made a day ahead.)
Make the fritters: combine the white cheddar, yellow cheddar, cream cheese, pimento peppers, sour cream, chives, garlic powder, onion powder, salt, and white pepper. Form the mixture into 1-inch balls.
Dip a ball in the seasoned flour, then dip in the milk. Roll in panko bread crumbs and place on a parchment-lined baking sheet. Repeat with the remaining balls. Freeze the fritters for at least an hour.
Pour 3 inches of oil into a heavy-bottomed pan over medium heat. Heat to 350ºF. Working in batches, fry the fritters until golden brown, about 2 to 3 minutes. Transfer to a paper towel–lined plate to drain. (Be sure that the temperature of the oil returns to 350ºF before frying a new batch.)
Serve the fritters warm, with green tomato jam on the side for dipping.
about 2 dozen fritters