Crispy Pickle Cheese Bites (Printable)
Tangy pickles and melted cheddar tucked in a crispy golden panko coating, ideal for parties and snacking.
# 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 Make It:
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, 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 coat thoroughly with the seasoned panko.
05 - Heat about 2 inches of vegetable oil in a heavy-bottomed pan 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.
# Expert Tips:
01 -
- The contrast between the crunchy panko shell and the gooey cheese center is borderline addictive
- They come together fast enough to impress last-minute guests without any stress
02 -
- Skip the drying step and your breading will peel off in the hot oil leaving you with naked pickles and floating cheese
- Frying too many at once drops the oil temperature and you end up with greasy soft bites instead of crispy ones
03 -
- Add a quarter teaspoon of cayenne to the panko if your crowd leans toward heat, it transforms the whole flavor profile
- Double the batch because eighteen bites sounds like a lot until six people are staring at an empty plate