PREP/COOK TIME: 40 Minutes
Makes 13 – 14 Fritters

INGREDIENTS

Vegetable Oil for Frying

1 ½ Lb – Ground Pork

13 – 14 Tsp – Simple Pimento Cheese

1 and ¼ Cup – All Purpose Flour

1 Tsp – Kosher Salt

1 Tsp – Baking Soda

1 Tsp – Distilled White Vinegar

1 Large Egg

1 and ½ Cup – Cold Water

THE NITTY GRITTY

In a small mixing bowl, add a ¼ Cup Flour for dredging.

In another mixing bowl – preferably medium or large – add 1 Cup Flour, salt and baking soda; whisk to combine. Add vinegar, egg and 1 Cup Water; continue whisking till blended. Add remaining ½ Cup Water till a loose, smooth batter forms; leaving no ribbons.

Heat about one inch of oil in a large pan or skillet at medium high; bring to a shimmer.

Grab a sizeable amount of ground pork – a little more than 2 Tablespoons – press evenly till it fits the palm of your hand. Add 1 Tsp of pimento cheese; wrap pork till cheese is completely covered and shape in a freeform quenelle or oval to the best of your abilities. (You see the end results; therefore, we’re not looking for perfection.) Dredge in All Purpose; shaking off any floury excess. Place coated pork parcels on a tray before frying.

Using a large fork and rapid aplomb, roll each bundle individually in batter before carefully dropping into hot oil. Fry in batches on each side for about 1 – 2 minutes, till crisp and golden. Fritters will be firm to the touch to ensure pork is fully cooked. Using a slotted spoon, transfer fritters to paper towels to drain oily excess. Allow fritters to cool and rest for about 2 – 5 minutes before eating.

Serve with red pepper jelly or orange marmalade with a pinch of crushed red pepper and enjoy!!

FEBRUARY 3, 2021