Begin by preparing the pimento cheese if you haven't already. It’s best to use chilled pimento cheese straight from the fridge for easy handling.
In a large bowl, place the all-purpose flour. In another bowl, pour in the lightly beaten eggs. In a third bowl, add the seasoned panko breadcrumbs.
Take a small amount of pimento cheese and form it into a ball, about the size of a golf ball. Repeat this process until you’ve used all the pimento cheese.
Coat each cheese ball first in the flour, then dip it into the beaten eggs, and finally roll it in the panko breadcrumbs until fully coated. Set aside on a plate.
In a deep saucepan, heat a few inches of vegetable or canola oil over medium heat until it reaches 350°F (175°C).
Carefully drop a few poppers into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes, or until golden brown and crispy.
Using a slotted spoon, remove the poppers from the oil and place them on paper towels to drain excess oil.
While the poppers are frying, prepare the jalapeño ranch. In a bowl, mix together the Greek yogurt or sour cream, mayonnaise, milk, diced jalapeño, chives, dill, parsley, lemon juice, garlic powder, onion powder, salt, pepper, and smoked paprika until smooth and well combined.
Serve the Pimento Cheese Poppers warm, accompanied by the jalapeño ranch for dipping. Enjoy the burst of flavors with each bite!
