Crispy Pickle Cheese Bites (Printable)
Tangy pickles and melted cheddar tucked in crispy seasoned panko — a crowd-pleasing snack ready in 35 minutes.
# 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.
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, and one with panko mixed with garlic powder, paprika, and black pepper.
04 - Dredge each pickle-cheese assembly in flour, dip into the egg mixture, and 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 -
- They deliver that perfect crunch-to-gooey ratio that makes people instantly ask for the recipe
- The whole batch comes together in about 35 minutes with zero fancy techniques
02 -
- If the oil is not hot enough the breading absorbs oil and turns soft instead of shatteringly crisp
- Do not skip the flour step because the egg will slide right off the wet pickle surface and leave bare patches
03 -
- Freeze the assembled unbreaded pickle-cheese stacks for 15 minutes before coating to help the cheese stay put during frying
- A pinch of cayenne in the panko turns these into something people cannot stop eating while reaching for a drink