Crispy Pickle Cheese Bites (Print)
Golden fried bites with tangy pickles, melted cheddar, and crispy panko coating.
# 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 thoroughly dry with paper towels to ensure the breading adheres properly.
02 - Place a cheddar cube on each pickle slice and top with another pickle slice, securing with a toothpick if needed.
03 - Set up three shallow bowls: flour in the first, beaten eggs mixed with milk in the second, and panko combined with garlic powder, paprika, and black pepper in the third.
04 - Dredge each assembled bite in flour, dip into the egg mixture, then press firmly into the seasoned panko to coat completely on all sides.
05 - Pour vegetable oil about 2 inches deep 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 contrast between the sharp tangy pickle and the rich melted cheese hits every craving at once
- They come together in about 35 minutes and disappear even faster than that
02 -
- Dry pickles are nonnegotiable because even a little leftover brine will make the coating peel away in the oil
- Frying in small batches keeps the oil temperature steady which is what gives you that even golden color instead of soggy patches
03 -
- Freeze the assembled unbreaded pickle-cheese stacks for ten minutes before coating them to keep the cheese from oozing out during frying
- A quarter teaspoon of cayenne mixed into the panko adds a slow-building heat that balances the rich cheese beautifully