Crispy Pickle Cheese Bites (Printable)
Tangy dill pickles and melted cheddar in a crispy seasoned panko coating, fried to golden perfection.
# What You'll Need:
→ Main
01 - 18 dill pickle slices (about 1/4-inch thick)
02 - 3.5 oz cheddar cheese, cut into 18 small cubes
→ Breading
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
→ For Frying
10 - Vegetable oil for deep or shallow frying
# Directions:
01 - Pat the pickle slices dry with paper towels to ensure the breading adheres properly.
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 shallow bowls: one with flour, one with beaten eggs and milk combined, and one with panko mixed with garlic powder, paprika, and black pepper.
04 - Dredge each assembled bite in flour, dip into the egg mixture, then press firmly into the seasoned panko to coat evenly on all sides.
05 - Pour about 2 inches of vegetable oil into a heavy-bottomed pan and heat 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 alongside ranch or your preferred dipping sauce.
# Expert Advice:
01 -
- That first bite delivers an absurdly satisfying crunch followed by a gooey cheese pull
- They come together fast enough that you can make them while guests are already arriving
02 -
- If the oil is not hot enough the breading absorbs oil and turns soggy instead of crispy so patience at this stage matters more than any other
- Crowding the pan drops the temperature fast so stick to four or five bites per batch
03 -
- Add a quarter teaspoon of cayenne to the panko if you want a slow heat that sneaks up after the crunch
- Mozzarella swaps in beautifully for a milder pull and stretch if cheddar feels too sharp for your crowd