Hey there, sweetie!
As a southerner, anything that involves the words “fried” or “pimento cheese” is going to get my attention. Put those 2 things together and you can pretty much bet I’m going to drop everything and eat them ASAP.
These cheesy beauties are no exception. And are totally worth the work, in my humble opinion.
Every time I serve these they are gone in minutes and I get rave reviews (which, lets be honest, other than enjoying it ourselves, is the main reason we cook).
A word of warning before we get started, where there is frying, there is hot oil, so please be sure to keep pots on the back burner of your stove (away from little hands), follow these frying safety tips and never ever leave hot oil unattended.
Okay, now to the fun part!
Here’s what you’re gonna need:
1 batch homemade pimento cheese (don’t worry, it’s easy)
Won ton wrappers
Enough vegetable oil to fill a pot about 3 inches (when frying always make sure your pot is at least twice as tall as how high your oil is)
Here’s what you’re gonna do:
Make a batch of homemade pimento cheese … or use store bought.
These will taste amazing either way, they’ll just be way MORE amazing if you make it yourself.
And really, if you can mix ingredients, you can make pimento cheese. Promise. 🙂
Beat an egg in a small bowl, have your won ton wrappers available and use a tablespoon or a melon-baller to measure the pimento cheese.
You don’t want too much pimento cheese in each won ton (words I never thought I would say) because you want to be able to seal them completely.
Measure about a tablespoon of pimento cheese and place it in the center of one of the won ton wrappers. Dip your finger into the egg and apply the egg wash on all four edges of the wrapper.
To seal the wrapper, bring opposite tips together and pinch. Next, bring the other two tips together and seal all edges. You want to make sure you seal all edges so that no cheese leaks out.
You should end up with a beautiful, cheese filled star.
Make enough of those to run out of won tons or run out of pimento cheese. Either way, you will have one heck of a feast.
Heat a small pot with 3-4 inches of oil over medium heat.
Frying isn’t all that hard, but it does take a little time and your undivided attention. Hot oil can be dangerous so always use caution when frying.
There are some great tips for safe frying here.
To see if the oil is ready, tear off a small piece of won ton and drop it in the oil. If it bubbles gently and rises to the top, its ready. If not, wait a minute or two and try again.
Once the oil is hot, add 3 or 4 pimento “bundles” and let brown on each side. Make sure not to crowd the pan, you don’t want too many won tons in the pan because you will get uneven cooking.
Also, make sure that you use a spider or tongs to gently lower the won tons into the oil, you don’t want to splash yourself with hot oil.
Using your tongs or spider, gently flip the won tons every minute or so so that they cook evenly. It should take 3-4 minutes for them to cook to a perfect golden brown, just keep an eye on them and don’t let them get too brown and you’ll be just fine.
Once they are fully cooked and crispy, remove them and let them rest on several paper towels to absorb excess oil and add a pinch of salt while they are still hot.
Make sure you let the won tons cool for about 10 minutes before serving so that the cheese isn’t too “melty” and more importantly, that it doesn’t burn any pretty little taste buds!