Pimento Cheese Balls: Crispy

Instructions:

1. In a large bowl, combine the softened cream cheese, shredded cheddar, drained pimentos, mayonnaise, garlic powder, and cayenne pepper.
2. Mix until the ingredients are fully incorporated and the texture is uniform.
3. Scoop about 1 tablespoon of the mixture and roll it between your palms to form a smooth ball roughly 1 inch in diameter.
4. Place balls on a parchment-lined baking sheet and refrigerate for at least 2 hours.
5. Optional: Place the chilled balls in the freezer for 30 minutes to ensure they are firm.
6. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs mixed with salt and pepper.
7. Coat each cheese ball first in flour, then dip in the egg wash, and finally roll in Panko breadcrumbs until fully coated.
8. Heat vegetable oil in a deep skillet or pot to the appropriate frying temperature.
9. Fry the balls in batches until they reach a mahogany-colored, crispy exterior.
10. Remove with a slotted spoon and drain on a wire cooling rack set over paper towels.