Mix 1 cup gluten free panko with ½ cup toasted pecan flour
Three Step Breading
Flour (gluten-free or regular), egg wash and panko mix - as needed for coating
Preparation
Place all ingredients into the bowl of a stand mixer and mix on medium speed.
Mix until cheese has broken into small uniform pieces, and everything has become a softened, homogenous mixture. Spread in a pan to about 1 inch deep and chill in a refrigerator.
Prepare three step breading and ensure deep fryer is heated to 325F.
When cheese is cold and stiffened, use a purple scoop (#40) to scoop balls onto a tray.
Roll balls to even spheres and chill again to ensure they are not soft to the touch. Begin breading by dipping in flour, followed by egg wash and panko. Press panko around the balls to stick. Repeat egg wash and panko mixture to double bread.
Place the balls in the freezer for at least 30 minutes or until ready to fry.
Fry for 3 minutes or until panko is golden brown and pimento cheese is warm and melty, transfer to a bowl and lightly toss with salt. Serve hot with buttermilk ranch dip.
