Pimiento Beer Cheese Fritters

For fritters, in medium bowl, combine beer cheese, cheddar, bacon and pimientos; mix thoroughly mix until blended.

Using a ½-ounce scoop, portion mixture to form round fritters onto a parchment-lined sheet pan. Place in a walk-in cooler or freezer a minimum of 5 minutes to firm up before breading.

For breading, into separate shallow containers, place flour, eggs, and breadcrumbs.  Whisk eggs until there are no streaks left.

Remove chilled fritters and toss them in batches in the flour until coated; coat with egg wash next and end with breadcrumbs. (It’s best to work in small batches and to use one hand for the dry steps and the other hand for the wet step.)

Place the breaded fritters on a parchment-lined sheet tray and return to walk-in/freezer to firm up before frying.

For spicy mayo, whisk mayonnaise and hot sauce; season with salt and pepper. Cover and refrigerate.

For hot honey, whisk together honey, paprika, cayenne, and chili flakes. Cover and reserve at room temperature, keeping slightly warm to make it pourable.

Heat canola oil in deep fryer to 350 F. Remove 6 to 8 fritters from walk-in and fry in hot oil 60 to 90 seconds. Once fritters float to the top, occasionally turn them for even browning. Remove from oil and drain on paper towels.

Arrange fritters on serving plate; drizzle with hot honey and serve with a ramekin of spicy mayo for dipping.