Crispy Pickle Cheese Bites (Print Version)
Golden breadcrumb-coated bites with tangy pickles and gooey cheddar inside, perfect for parties.
# 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
# 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 sandwich with another pickle slice on top. Secure with a toothpick if needed to hold the layers together.
03 - Set up three shallow bowls: one with flour, one with beaten eggs and milk whisked together, and one with panko breadcrumbs mixed with garlic powder, paprika, and black pepper.
04 - Dredge each pickle-cheese assembly first in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the seasoned panko, pressing gently to adhere.
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 Tips:
01 -
- The crunch of the panko against the juicy pickle is one of those textural combos that makes people close their eyes on the first bite
- They come together fast enough that you can decide to make them an hour before guests arrive and still look like you planned ahead
02 -
- Crowding the pan drops the oil temperature and turns the coating gummy instead of crisp, so fry no more than six at a time
- Cheese that leaks out during frying is a sign the oil is not hot enough, not that you did anything wrong with the assembly
03 -
- Freeze the assembled unbreaded pickle-cheese stacks for fifteen minutes before coating and they will hold their shape much better through the frying process
- A tiny pinch of cayenne in the panko transforms these into something people cannot stop eating without making them actually spicy