Crispy Pickle Cheese Bites (Print Version)
Golden panko-coated pickle and cheddar bites, fried until crunchy and served warm with dipping sauce.
# 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:
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 assembled bite in flour, dip into the egg mixture, then coat thoroughly with the seasoned panko.
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 -
- The crunch of the panko against that soft melted cheese creates a texture combo that makes people close their eyes on the first bite
- They come together fast enough that you can decide to make them an hour before guests arrive and still look like you planned it all week
02 -
- If your oil is not hot enough the breading absorbs grease and turns soft before the cheese even melts
- Working in small batches keeps the oil temperature steady which is the real secret to even crispness
03 -
- Double coat the panko layer for an extra thick crust that holds up longer after frying
- A tiny pinch of cayenne in the panko mix makes people keep reaching for more without knowing exactly why