I love playing around with flavor combinations and ever since I posted my recipe for my Tomato Cobbler with Pimento Cheese Biscuits, I’ve been wanting to use tomato and pimento cheese together again. There’s something about the smooth and creamy pimento cheese and the tangy acidity of the tomato that pairs perfectly.
Like any Southerner worth his salt, I knew that there had to be a way to fry it… so I did! Introducing my Tomato and Pimento Cheese Fritters.
The crisp cornbread exterior is fried to golden perfection and the inside is filled with creamy, melty pimento cheese, sweet onions, garlic, and tangy tomatoes.
Now, as it relates to the South in general, I know you’ve heard me say it… “We don’t just fry everything down here and smother it in gravy.” And that’s still true. But sometimes we do fry things.
And these fried things are absolutley scrumptious!
They might not be the prettiest things to look at, but man are they tasty!
They’re great served as an appetizer, a side dish, a snack, or all by themselves. They’re just the kind of thing that you’ll want to serve hot. As with most fried food, they just aren’t as tasty once they’ve cooled.
I love them served alongside some melted pepper jelly as a dip. The sweetness is the perfect complement to the savory fritters. I’ve also been known to top them with a little extra pimento cheese, too!
Pro tip: I served regular pimento cheese with pepper jelly, too! You’ve got to try it!
These Bacon Pimento Cheese Bites are the same idea – sweet, salty, and savory all together!
Now, these call for self-rising cornmeal. I love to keep it on hand because it saves a few steps. That said, I know not everyone can get their hands on it, so I’ve included a quick recipe to make your own just for this recipe.
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.
Tomato and Pimento Cheese Fritters
- 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)
- 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.