Crispy Pickle Cheese Bites (Printable)
Tangy pickles and melted cheddar in a crispy golden panko coating, perfect for parties.
# What You 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
# How-To Steps:
01 - Pat the pickle slices dry with paper towels to remove excess moisture, which helps the breading adhere properly.
02 - Place a cheese cube on each pickle slice and top with another pickle slice to form a sandwich. Secure with a toothpick if needed to hold together during frying.
03 - Set up three shallow bowls: one with flour, one with beaten eggs and milk combined, and one with panko breadcrumbs mixed with garlic powder, paprika, and black pepper.
04 - Dredge each pickle-cheese bite in flour, shaking off the excess. Dip into the egg mixture, then press firmly into the seasoned panko, ensuring an even coating 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.
# Helpful Tips:
01 -
- The crunch of that panko crust against the soft pickle inside is genuinely addictive
- They disappear from the plate faster than you can say ranch dressing
02 -
- Pickle juice leaking into the oil is what causes splattering, so never skip the drying step
- Room temperature cheese oozes out during frying and you end up with empty pickle shells
03 -
- Double coating means a second pass through egg and panko for an armor-like crust that survives longer
- A pinch of cayenne in the panko turns these into something people cannot stop eating