CHRISTIAN SPEIGAL

Learn to make the pimento cheese fritters from 1910 Public House

Recently our neighborhood dinner group had the pleasure of dining at the 1910 Public House in downtown Lilburn. We enjoyed a variety of their menu items and all were delicious. However, the Pimento Cheese Fritters were scrumptious. We would love to have the recipe, if this restaurant is willing to share. I read the AJC daily and always enjoy your column. Thank you. — Diane Simmons, Snellville

1910 Public House executive chef Christian Speigal was happy to break down his restaurant-sized recipe to a manageable size for our readers. The base is a stiff pimento cheese that will hold up in the frying. Add a little more mayonnaise and you could use the pimento cheese in all kinds of other delicious ways.

“I created this dish a number of years ago while experimenting with different uses of pimento cheese. Being an English chef in the South where people love their pimento cheese, I thought I should give pimento cheese a try. I really like the way the sweet and spicy sauce pairs with the pimento cheese and deep frying anything makes it better,” said Speigal.

His breading is gluten-free, but he suggests if cooking gluten-free is not an issue for your household, you can substitute all-purpose flour for the rice flour in the Seasoned Flour recipe and use regular panko instead of gluten-free. If you roast your own peppers for the pimento cheese you’ll need one red pepper. You can use jarred roasted red peppers if you prefer.

From the menu of … 1910 Public House, 107 Main St. NW, Lilburn. 770-564-6911. 1910publichouse.com

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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