Fried Pimento Cheese Sticks

Servings: 5 Foodies

A Southern staple is also The Masters staple: Pimento Cheese! Take your Cheese to a new level...and fry it! Fried Pimento Cheese Sticks!

  • Prep Time

    10 minutes

  • Cook Time

    30 minutes

  • Total Time (with rest)

    45 minutes

The How To:


For Pimento Cheese Sticks

  • 4 c. Extra Sharp Cheddar (shredded)
  • 1/3 c. Mayo
  • 1/4 c. Sour Cream
  • 4 oz. Cream Cheese Spread (I used Jalapeno)
  • 7 oz. Pimentos (diced)
  • 2 tsp. Backyard Burger Blend
  • 1 tbsp. Franks Red Hot (I used thick)

For Dredging Station

  • 1/2 c. AP Flour
  • 1 tbsp. Backyard Burger Blend
  • 4 Eggs (whole)
  • 1 tbsp. Franks Red Hot
  • 2 Sleeves Ritz Crackers

For Pimento Ranch

  • 1 c. Mayo
  • 1/4 c. Sour Cream
  • 1/3 c. Buttermilk
  • 2 Garlic Cloves (minced)
  • 4 oz. Pimentos
  • 1 tbsp. Fresh Dill (minced)
  • 1 tbsp. Fresh Chives (minced)
  • 1/2 tsp. Backyard Burger Blend


For Pimento Cheese Sticks

  1. Place all ingredients into medium mixed bowl.
  2. Mix until evenly incorporated. Spoon mixture into rectangle ice cube tray.
  3. Freeze for 8 hours.
  4. Once frozen, make dredging station. In 3 seprate containers, #1 Flour and Burger Blend, #2 Eggs and Hot Sauce, #3 Ritz Crackers.
    In hard bottom pan, pour about 1 in of Canola Oil in. Heat until 375F.
    Begin dredging. Flour then Egg mixture then Ritz. Instantly place in oil.
    Fry for 2-4 minutes per side (when you can see the sides starting to brown)
    Flip and do the same. Pull when done. Instantly sprinkle with Sea Salt.
  5. Let cool for 5 minutes before eating.

For Pimento Ranch

  1. Place all ingredients into bowl.
  2. Mix until evenly incorporated. Place in fridge to chill.


  • Start by frying single Cheese Stick to ensure timing and doneness.
  • Expect temp of oil to drop when sticks are added. Start oil off slightly higher than normal frying temp.
  • Add Hot Peppers for a kick.
  • For best results, double batter with Ritz. Sequence goes: Flour, Egg, Ritz, Egg, Ritz, Fry

Common Questions