I made pimento cheese balls and always have trouble with them melting in the fryer ending up with just breading with no filling. The recipe called for all cream cheese, and i breaded it in flour then egg then fine ground panko. I froze them overnight and fried them right from the freezer. No luck- so then I tried double breading them to make it have a thicker coating. It helped, but didn't fix my problem.
Will making the pimento cheese all mayo instead of cream cheese help? I am not sure what to do? I don't want a batter/fritter like texture on the outside if i can avoid it. Would battering it and then coating it in panko help while keeping the same texture?
Any suggestions are appreciated!
If you can mix things, you can make this (giant! Midwest-sized!) cheese ball.
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