# What You'll Need:
→ Main
01 - 12 small dill pickles (cornichons or mini gherkins), patted dry
02 - 6 slices cheddar cheese, halved
03 - 2 large eggs
→ Breading
04 - ½ cup all-purpose flour (or gluten-free flour)
05 - 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
06 - ½ teaspoon smoked paprika
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon ground black pepper
→ For Frying
09 - Vegetable oil, sufficient for 1 inch depth in pan
# Steps to Follow:
01 - Use paper towels to thoroughly pat each pickle dry, removing excess moisture.
02 - Wrap each pickle tightly with half a slice of cheddar cheese.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and the breadcrumb mixture combined with smoked paprika, garlic powder, and black pepper in the third.
04 - Dip each cheese-wrapped pickle sequentially into the flour, then the beaten eggs, and finally coat evenly with the breadcrumb mixture.
05 - Place the coated pickles on a parchment-lined tray and freeze for 10 minutes to help set the coating.
06 - In a deep skillet or saucepan, heat vegetable oil to 350°F (175°C), ensuring about 1 inch depth.
07 - Fry pickles in batches for 2 to 3 minutes each, turning occasionally until golden brown and crispy.
08 - Transfer fried pickles to a paper-towel-lined plate to drain excess oil. Allow to cool slightly before serving.
