Cajun Pimento Cheese Balls Ep.141

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sharp cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: medium cheddar

Medium cheddar is less expensive while still providing flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly crunchy alternative.

Pierce sweet potatoes with a fork on all sides.

Place sweet potatoes in a pan and bake at 425°F for about 45 minutes.

While potatoes are cooking, prepare the dipping sauce by blending 1 clove of sliced garlic, 1 tablespoon of brown sugar, 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1-2 teaspoons of hot sauce, and 1 teaspoon of cajun seasoning until creamy.

Chill the dipping sauce in the fridge.

Once potatoes are cooked and cooled, remove the skins and chop them up.

In a mixing bowl, combine 2 cups of medium cheddar cheese, 1 cup of herb and garlic cream cheese, 1 cup of diced pimentos, and 1 teaspoon of cajun seasoning; mix until creamy.

Taste the mixture for salt and add if needed.

Chill the mixture for 30 minutes, or store in the fridge or freeze for later use.

Prepare the coating by mixing Italian seasoned panko bread crumbs with 1/2 teaspoon of granulated garlic powder.

Beat 3 eggs in a separate bowl for the egg wash.

Roll small spoonfuls of the cheese mixture into balls, first dipping them in the egg wash, then coating them in the panko breadcrumbs.

Repeat the egg wash and breadcrumb coating for a double layer.

Heat oil to 350°F and fry the cheese balls for about 1 minute on each side until golden brown.

Remove cheese balls and drain on paper towels; sprinkle with salt.

Serve two cheese balls on each plate with a side of the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens