Description
Crispy, cheesy Pimento Cheese Poppers paired with a creamy, zesty Jalapeño Ranch dipping sauce make a perfect appetizer or snack. These fried cheese balls are crunchy on the outside and gooey inside, with a spicy, herby ranch that complements the rich pimento cheese perfectly.
Ingredients
Pimento Cheese Poppers
- 1 batch pimento cheese, preferably cold from the fridge
- ⅔ cup all-purpose flour
- 2 eggs, lightly beaten
- 1 ½ cups seasoned panko breadcrumbs
- Vegetable or canola oil for frying, about 2 to 3 inches in a saucepan
Jalapeño Ranch
- 1 jalapeño pepper, seeded and diced
- 1 cup plain Greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill weed
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon smoked paprika
Instructions
- Prepare Pimento Cheese Balls: Place a sheet of parchment paper on a baking sheet. Scoop out 2 tablespoons of cold pimento cheese and roll into a ball. Repeat to make uniform-sized balls and place on the parchment. Freeze for 30 to 60 minutes to firm up.
- Make Jalapeño Ranch: While freezing the poppers, add jalapeño, Greek yogurt (or sour cream), mayonnaise, milk, chives, dill, parsley, lemon juice, garlic powder, onion powder, salt, pepper, and smoked paprika into a blender or food processor. Blend until smooth. Store in the fridge until ready to serve.
- Heat Oil: Pour vegetable or canola oil into a saucepan to a depth of 2 to 3 inches and heat to 325°F (165°C) using a candy thermometer.
- Set Up Breading Station: Arrange three bowls or plates: one with flour, one with beaten eggs, and one with seasoned panko breadcrumbs. Line another plate with paper towels for draining.
- Bread the Pops: Remove pimento cheese balls from freezer. Quickly dip each ball into flour, then egg, then breadcrumbs to coat evenly.
- Fry the Poppers: Fry 2 to 3 balls at a time in hot oil. Fry for about 2 minutes total, flipping and moving them to ensure an even golden crisp. Use a slotted spoon to remove and drain on paper towels.
- Serve: Serve immediately with jalapeño ranch on the side. Leftovers can be reheated in a low oven (about 300°F) for 10 minutes.
- Optional Air Fryer Method: If air frying, keep poppers frozen and breaded, spray with olive oil spray, and air fry at 375-400°F for 8 to 10 minutes for a crispy finish.
Notes
- Use a sturdy pimento cheese for best results – avoid runny, mayo-heavy varieties.
- Freezing the cheese balls before frying helps them hold their shape.
- Jalapeño ranch can be made ahead and kept refrigerated for up to one week.
- Frying temperature is critical to avoid greasy poppers; keep oil at 325°F.
- Don’t overcrowd the frying pan to maintain oil temperature.
- These poppers reheat well in the oven but are best served fresh.
- If using an air fryer, adjust time and temperature to avoid burning; spray oil to crisp up coating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 2 poppers with 2 tablespoons jalapeño ranch
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 95 mg
