Ingredients
Southern Recipe Small Batch Sea Salt & Cracked Black Pepper Pork Rinds
2 cups sharp cheddar, shredded
2 eggs
½ tsp. lemon juice
½ tsp. Louisiana-style hot sauce
1 tsp. pimento red peppers, diced
2 Tbsp. cornstarch
1 Tbsp. water
Directions
- Mix the cheese, one egg, hot sauce, lemon juice, diced pimento pepper & 1 Tbsp. of cornstarch in a large bowl until soft dough forms.
- Roll dough into small balls and place in the freezer until thoroughly chilled, about 10 minutes.
- Crush pork rinds to create a breadcrumb texture and place in a small bowl. Add one egg into bowl #2 with water and whisk. In bowl #3, and add remaining cornstarch.
- To bread the croquets, first coat the cheese balls in cornstarch, then coat the balls in the egg wash, and finally coat with the pork rind crumbs.
- In a medium frying pan, heat oil over high heat. Fry cheese balls until golden brown, 30-60 seconds per side. Drain on paper towels. Serve hot with your favorite sauce for dipping or hot sauce.