Create your assembly line for breading. In one bowl add flour, in another bowl, add panko with salt and pepper and toss to combine, in another bowl beat one egg. Set bowls aside.
Roll the cold pimento cheese into golf ball sized balls.
Take the pimento cheese balls and individually coat them in flour, then egg wash, then panko. Repeat this until every cheese ball breaded.
Place the breaded cheese in the freezer while you heat the oil over the stove. NOTE: the cheese cooks best when really cold. Try not to let the cheese sit out long during the prepping process. You want them cold when “frying”.
In a pan over medium-high heat, drizzle olive oil.
Once the oil is hot, add the breaded cheese. Pan fry them until golden and crispy, rotating often.
Once cooked and crispy, serve over a thin layer of pepper jelly. Garnish with parsley and enjoy!
