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!
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