Crispy Pickle Cheese Bites (Print View)

Tangy pickles and melted cheddar in a crunchy seasoned panko coating, fried golden and served warm with dipping sauce.

# What You'll Need:

01 - 18 dill pickle slices, about 1/4-inch thick

02 - 3.5 oz cheddar cheese, cut into 18 small cubes

03 - 1/2 cup all-purpose flour

04 - 2 large eggs

05 - 2 tbsp milk

06 - 1 cup panko breadcrumbs

07 - 1/2 tsp garlic powder

08 - 1/2 tsp paprika

09 - 1/4 tsp black pepper

10 - Vegetable oil for deep or shallow frying

01 - Pat the pickle slices dry with paper towels to remove excess moisture.

02 - Place a cheese cube on each pickle slice and top with another pickle slice, securing with a toothpick if needed.

03 - Set up three bowls: one with flour, one with beaten eggs and milk, and one with panko mixed with garlic powder, paprika, and black pepper.

04 - Dredge each pickle-cheese bite in flour, dip into the egg mixture, and coat thoroughly with the seasoned panko.

05 - Heat about 2 inches of vegetable oil in a heavy-bottomed pan to 350°F.

06 - Fry the bites in batches for 1 to 2 minutes per side until golden and crispy. Remove with a slotted spoon and drain on paper towels.

07 - Serve warm with ranch or your preferred dipping sauce.

01 -

The crunch to gooey ratio is borderline unfair in the best way possible
They come together fast enough that no one will believe you did not buy them frozen

02 -

If your breading is falling off in the oil, your pickles were not dry enough no matter how much you thought they were
Frying too many at once drops the oil temperature and turns everything soggy instead of shatteringly crisp

03 -

Double coat by running the bites through the egg and panko a second time for an extra thick crunchy shell
Let the fried bites rest for sixty seconds before serving so the cheese settles and does not burn your mouth