Ingredients
Scale
- 1 (16 oz) jar dill pickle spears
- 4 oz softened cream cheese
- 1 cup shredded sharp cheddar cheese
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 cups vegetable oil, for frying
Instructions
- Step 1: Thoroughly drain the pickle spears and pat them extremely dry with paper towels. Slice each spear lengthwise and carefully scoop out a small trench or pocket in the center of the spear half to hold the filling.
- Step 2: In a small bowl, combine the softened cream cheese, shredded cheddar cheese, and garlic powder until well mixed. Use a small spoon or piping bag to fill the trenches of each pickle half with the cheese mixture.
- Step 3: Set up a standard breading station: Place the flour in a shallow dish, the beaten eggs in a second dish, and the Panko breadcrumbs in a third dish. Gently dredge each filled pickle bite first in the flour (shaking off excess), then dip into the egg, and finally coat heavily in the Panko breadcrumbs, pressing firmly to adhere.
- Step 4: Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add the coated pickle bites in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per batch, turning occasionally, until they are golden brown and crispy.
- Step 5: Remove the Crispy Pickle Cheese Bites using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Serve immediately with ranch dressing or dipping sauce of choice.
Notes
- To prep ahead, assemble and bread the bites, then freeze them solid on a sheet pan; fry directly from frozen for the best crispness.
- Avoid the microwave; for optimal crunch, quickly reheat leftovers in an air fryer or oven at 350°F until the cheese is gooey again.
- Elevate the flavor profile by serving these crunchy, savory bites with a tangy horseradish dipping sauce or a slightly sweet pepper jelly for contrast.
- The secret to perfect breading is moisture removal; ensure the drained pickle spears are patted "extremely dry" before filling, or the Panko coating will detach during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American