Crispy Pickle Cheese Bites (Print View)

Tangy pickles and melted cheddar in a crispy golden panko crust, ideal for snacking or entertaining.

# What You 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, then dip in the egg mixture, and coat thoroughly with the seasoned panko.

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 with ranch or your preferred dipping sauce.

01 -

The contrast between the salty pickle and molten cheese is the kind of thing you crave at 11pm and cannot shake
They come together fast enough that you can decide to make them an hour before guests arrive and still look like a hero

02 -

Dry pickles are nonnegotiable because even a little brine left on the surface will make your breading blister and peel off in the oil
Crowding the pan drops the oil temperature fast and you end up with greasy bites instead of crispy ones

03 -

Double coating these, meaning a second pass through egg and panko, gives you an armor like crust that survives longer sitting out at parties
A pinch of cayenne in the panko transforms them into something people cannot stop eating even if they do not like spicy food