Crispy Pickle Cheese Bites (Printable)

Tangy pickles and melted cheddar nestled in a seasoned golden panko crust for irresistible crunch.

# Ingredient List:

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 sandwich with another pickle slice on top, 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 first in flour, then in the egg mixture, and finally 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 favorite dipping sauce.

01 -

The tangy pickle cuts right through the richness of the fried cheese so every bite feels balanced instead of heavy
They come together faster than you would expect for something that looks this impressive on a platter

02 -

Crowding the pan drops the oil temperature and turns your bites soggy instead of crispy
Patting the pickles truly dry is the single most important step and skipping it is how you end up with a messy pan of loose breading

03 -

Double breading means going back through the egg and panko a second time for an armor like crust
A pinch of cayenne in the panko turns these into something people cannot stop talking about