Dinner

Tomato and Pimento Cheese Fritters

Recipe Image 13

These golden, crispy fritters are about to become your new favorite way to use up summer tomatoes without feeling like you’re eating the same old caprese salad for the hundredth time.

Picture this: creamy pimento cheese melting into sweet cornmeal batter, studded with juicy tomato chunks and caramelized onions, then fried until they’re crispy on the outside and tender on the inside.

The beauty of these fritters lies in their perfect balance of textures – you get that satisfying crunch from the golden cornmeal crust, followed by the creamy richness of melted pimento cheese and the fresh pop of sweet tomatoes.

They’re essentially the Southern comfort food equivalent of a warm hug, but in bite-sized form that won’t leave you feeling like you need a nap afterward.

The best part is watching people’s faces when they bite into one – that moment of surprise when they realize something this delicious took less than 30 minutes to make.

Whether you’re serving them as an appetizer for your next gathering or making them for a quick weeknight dinner with a simple salad, these fritters deliver restaurant-quality flavor with minimal effort and maximum satisfaction.

Ingredients

For the dry mixture

1 /2 cup all-purpose flour
1 cup self-rising cornmeal mix
1 /2 teaspoon salt
1 /2 teaspoon black pepper
1 teaspoon garlic powder

For the vegetables

1 ripe tomato – cored, seeded, and diced
1 /2 sweet onion, diced

For the wet mixture

1 large egg
1 /2 cup buttermilk
1 /2 cup prepared pimento cheese (plus more for serving, if desired)

For cooking and serving

1 /3 cup vegetable oil
1 /2 cup pepper jelly, melted (optional)

Instructions

Prepare the batter base

1 In a large mixing bowl, combine the 1/2 cup all-purpose flour, 1 cup self-rising cornmeal mix, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Use a whisk to ensure all dry ingredients are evenly distributed and there are no lumps.
2 Add the diced tomato and sweet onion to the dry mixture and stir gently with a silicone spatula to combine. The flour mixture will help absorb excess moisture from the tomatoes and prevent the batter from becoming too wet.

Create the wet mixture

3 In a separate small bowl, lightly beat the egg into the 1/2 cup buttermilk using a fork until well combined. The buttermilk should be at room temperature for best results – cold buttermilk can cause the pimento cheese to clump.
4 Add the 1/2 cup prepared pimento cheese to the egg and buttermilk mixture, stirring gently until the cheese is evenly distributed. Don’t worry if some small chunks remain – this will add texture to your finished fritters.
5 Pour the wet mixture into the dry mixture and stir with a wooden spoon until just combined. The batter should be thick but spoonable. If it seems too thick, add buttermilk 1 tablespoon at a time until you reach the right consistency.

Cook the fritters

6 Heat the 1/3 cup vegetable oil in a large cast iron skillet or heavy-bottomed pan over medium heat until it reaches approximately 350°F (175°C). Test the oil temperature by dropping a small amount of batter into the oil – it should sizzle immediately but not smoke.
7 Using a heaping tablespoon or small ice cream scoop, carefully spoon the batter into the hot oil, leaving 2 inches of space between each fritter. Cook for 4-5 minutes without moving them, allowing the bottom to develop a golden-brown crust.
8 Flip the fritters using a slotted spatula and gently press them flat with the back of the spatula. This helps ensure even cooking and creates a nice crispy exterior. Cook for an additional 4-5 minutes until they’re crispy and golden brown on both sides.
9 Remove the cooked fritters to a plate lined with paper towels to drain excess oil. Cook the remaining batter in batches, adding more oil to the pan if necessary and allowing the oil to return to temperature between batches.
10 Serve immediately while hot, accompanied by melted pepper jelly and additional pimento cheese for dipping, if desired.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

Large mixing bowls – You’ll need at least two bowls to keep wet and dry ingredients separate until combining
Cast iron skillet or heavy-bottomed pan – Provides even heat distribution for perfectly golden fritters
Slotted spatula – Essential for safely flipping fritters and draining excess oil
Instant-read thermometer – Takes the guesswork out of oil temperature for consistent results

Helpful Upgrades

Small ice cream scoop – Creates uniform fritter sizes for even cooking and professional presentation
Fine-mesh strainer – Perfect for draining fritters and can double as a tool for sifting dry ingredients
Digital kitchen scale – Ensures accurate measurements, especially important for the flour and cornmeal ratio
Silicone spatula set – Non-reactive and perfect for folding delicate batters without overmixing

Nice-to-Have Options

Splatter screen – Keeps your stovetop clean while frying and provides safety from oil splatters
Paper towel-lined wire rack – Allows better drainage than paper towels alone, keeping fritters crispier longer
Small ladle – Alternative to ice cream scoop for portioning batter into the oil

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

Replace all-purpose flour with 1/2 cup almond flour or gluten-free flour blend
Ensure your cornmeal mix is certified gluten-free (most are naturally gluten-free)
Add 1/4 teaspoon xanthan gum if using a flour blend without it for better binding
Expect slightly denser texture but equally delicious flavor

Dairy-Free Modifications

Substitute buttermilk with 1/2 cup unsweetened plant milk plus 1 tablespoon lemon juice
Replace pimento cheese with dairy-free cheese shreds mixed with 2 tablespoons diced pimentos
Use nutritional yeast for extra cheesy flavor in the dairy-free version

Vegan Version

Replace egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes)
Use plant-based buttermilk substitute and dairy-free cheese as mentioned above
Add 1 tablespoon olive oil to the batter for extra richness

Flavor Variations

Jalapeño Kick: Add 1-2 diced jalapeños for heat and extra Southern flair
Herb Garden: Incorporate 2 tablespoons fresh chives or green onions for freshness
Smoky Version: Add 1/2 teaspoon smoked paprika to the dry ingredients
Corn Lover’s: Fold in 1/3 cup fresh or frozen corn kernels for extra sweetness and texture

Nutritional Information and Health Benefits

Key Nutritional Highlights

Each fritter contains approximately 95-110 calories, with a balanced mix of carbohydrates from the cornmeal and flour, protein from the egg and pimento cheese, and healthy fats from the cooking oil. The recipe yields 18 fritters, making portion control easy for entertaining or meal planning.

Health Benefits of Main Ingredients

Tomatoes provide lycopene, a powerful antioxidant that becomes more bioavailable when cooked, plus vitamin C and potassium for heart health. Cornmeal offers complex carbohydrates and is naturally gluten-free, providing sustained energy and essential B vitamins. Buttermilk contributes probiotics for digestive health and calcium for bone strength, while being lower in fat than regular milk. Onions contain quercetin, an anti-inflammatory compound, plus prebiotic fibers that support gut health.

Dietary Considerations

These fritters contain gluten (from flour), dairy (buttermilk and cheese), and eggs, making them unsuitable for those with these allergies without modifications. Each serving provides approximately 8-10 grams carbohydrates, 3-4 grams protein, and 4-5 grams fat. The frying method adds calories, but using the proper oil temperature minimizes absorption. Consider serving 2-3 fritters as an appetizer portion or 4-5 as a light main course with salad.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Self-rising cornmeal mix → 3/4 cup plain cornmeal + 3 tablespoons all-purpose flour + 1 tablespoon baking powder + 1/2 teaspoon salt
Buttermilk → 1/2 cup regular milk + 1 tablespoon white vinegar or lemon juice (let sit 5 minutes)
Pimento cheese → 1/2 cup shredded sharp cheddar + 2 tablespoons diced pimentos + 1 tablespoon mayonnaise
Sweet onion → Yellow onion, red onion, or 3 green onions (white and green parts)

Budget-Friendly Swaps:

Fresh tomato → 1/2 cup drained canned diced tomatoes (pat dry with paper towels)
Prepared pimento cheese → Homemade version using block cheese (more economical and customizable)
Pepper jelly → Hot honey or maple syrup mixed with red pepper flakes

Pantry Emergency Substitutions:

Vegetable oil → Canola oil, peanut oil, or even olive oil for frying
Garlic powder → 1/2 teaspoon minced fresh garlic or 1/4 teaspoon garlic salt (reduce other salt accordingly)
Black pepper → White pepper or cayenne pepper for different heat levels

Pro Tips for Substitutions:

Store homemade self-rising cornmeal mix in an airtight container for up to 6 months
When substituting fresh ingredients for dried, use 3 times the amount of fresh herbs or garlic

Make It Diabetes-Friendly

Flour & Carb Modifications:

Replace 1/2 cup all-purpose flour with 1/4 cup almond flour + 1/4 cup coconut flour to reduce carbs by approximately 15 grams per batch
Use 3/4 cup cornmeal instead of 1 cup to further reduce carbohydrate content
Consider cauliflower flour as a low-carb alternative, though texture will be different

Cooking Method Adjustments:

Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway through, using only 1 tablespoon oil mixed into batter
Bake on parchment-lined sheet at 425°F (220°C) for 15-18 minutes for oil-free version
Pan-fry with cooking spray instead of oil to minimize added fats

Portion & Timing Tips:

Limit serving size to 2-3 fritters per person to control carbohydrate intake
Estimated 6-8 grams carbs per fritter with modifications versus 10-12 grams in original recipe
Pair with protein-rich foods like grilled chicken or healthy fats like avocado to slow glucose absorption
Serve with sugar-free pepper jelly or plain Greek yogurt instead of regular pepper jelly

Total Carb Reduction: Modifications can reduce total carbs by 25-30% compared to original recipe

Perfect Pairing Suggestions

Beverage Pairings

Sweet tea or lemonade complement the Southern flavors beautifully, while crisp white wines like Sauvignon Blanc or Pinot Grigio cut through the richness. For beer lovers, try wheat beer or light lagers that won’t compete with the delicate corn and cheese flavors. Sparkling water with lime offers a refreshing, palate-cleansing option for those avoiding alcohol.

Side Dish Recommendations

Serve alongside a fresh arugula salad with lemon vinaigrette to balance the fritters’ richness, or pair with coleslaw for classic Southern comfort. Roasted vegetables like zucchini, bell peppers, or asparagus provide healthy contrast, while pickled vegetables add tangy brightness. For heartier appetites, serve over mixed greens with ranch dressing for a complete meal.

Complete Meal Ideas

Build a Southern-inspired brunch with these fritters alongside scrambled eggs and fresh fruit. For dinner, pair with grilled chicken or pulled pork and corn on the cob. Create an appetizer spread with deviled eggs, cheese straws, and sweet tea for entertaining. The fritters also work beautifully as part of a picnic basket with pasta salad and fresh berries.

Occasion Suggestions

Perfect for summer gatherings, tailgate parties, or casual dinner parties where you want impressive food without stress. They’re ideal for potluck contributions since they travel well and appeal to most palates. Consider them for holiday appetizer tables or brunch spreads where you need something unique but approachable.

Pro Tips and Troubleshooting

Professional Techniques

Keep your oil temperature steady between 350-375°F (175-190°C) for optimal results – too low and fritters absorb oil, too high and they burn before cooking through. Don’t overcrowd the pan as this drops oil temperature and creates soggy fritters. Pat tomatoes dry with paper towels after dicing to prevent excess moisture in your batter.

Common Mistakes and Solutions

If fritters fall apart while flipping, your oil may be too hot or the batter too wet – add more flour 1 tablespoon at a time. Tough fritters result from overmixing the batter; stir just until ingredients are combined. If fritters are browning too quickly, reduce heat and cook longer for even doneness throughout.

Storage and Reheating

Store leftover fritters in the refrigerator for up to 3 days in an airtight container. Reheat in a 375°F (190°C) oven for 5-7 minutes to restore crispiness – avoid microwaving as it makes them soggy. For longer storage, freeze cooked fritters for up to 3 months and reheat directly from frozen.

Make-Ahead Strategies

Prepare the dry ingredient mixture up to 2 days ahead and store covered. Dice vegetables the morning of serving and keep refrigerated. The batter can be made 2 hours ahead but may need a splash of buttermilk before cooking as it thickens over time.

Recipe Scaling

This recipe doubles easily for larger crowds – just cook in smaller batches to maintain oil temperature. For half batches, use a smaller pan to maintain proper oil depth for even cooking.

These fritters prove that the best comfort food doesn’t require complicated techniques or hard-to-find ingredients – just quality basics combined with a little Southern know-how and the confidence to let simple flavors shine.