Save to Pinterest The first time I made these, my roommate walked into the kitchen looking suspicious. She saw pickles, cheese, and a frying pan all at once and gave me this look that said are you sure about this. Twenty minutes later, we were fighting over the last one.
I brought these to a potluck last fall and watched them disappear in minutes. My friend Mark, who claims to hate pickles, ate four and then asked for the recipe. Sometimes the weirdest combinations become the ones people talk about for months.
Ingredients
- 8 large dill pickle spears: Pat them completely dry or the coating slides right off
- 16 slices mozzarella cheese: Cheddar or pepper jack work if you want more kick
- 1 large egg: Room temperature helps it coat evenly
- 2 tbsp milk: Any kind works
- 1 cup gluten-free panko breadcrumbs: Regular panko is fine if you do not need gluten-free
- 1/2 tsp garlic powder: Do not skip this
- 1/2 tsp smoked paprika: Adds a subtle depth
- 1/4 tsp black pepper: Freshly ground makes a difference
- Vegetable oil: You need about an inch in your pan
Instructions
- Prep your pickles:
- Pat each spear completely dry with paper towels, then cut them in half crosswise so you end up with 16 pieces. Water is the enemy here.
- Wrap them up:
- Lay a cheese slice flat, place a pickle piece on one end, and roll it tightly. A toothpick helps hold everything together.
- Set up your stations:
- Whisk the egg and milk in one shallow bowl. Mix the breadcrumbs, garlic powder, smoked paprika, and black pepper in another.
- Coat each bite:
- Dip a cheese-wrapped pickle into the egg mixture, let the excess drip off, then roll it in the breadcrumb blend. Press gently so everything sticks.
- Get the oil ready:
- Heat about an inch of vegetable oil in a deep skillet until it reaches 350F. A small piece of breadcrumb should sizzle immediately.
- Fry in batches:
- Cook the bites for about 2 to 3 minutes, turning them once or twice, until golden brown all over. Do not crowd the pan.
- Drain and serve:
- Let them rest on paper towels, pull out the toothpicks, and get them to the table while they are still hot and crispy.
Save to Pinterest My niece requested these for her birthday instead of cake. We made three batches and stood around the stove eating them as fast as they came out of the oil. Some recipes become traditions for reasons you cannot explain.
Choosing Your Cheese
Mozzarella melts beautifully and stays put while frying, but cheddar brings a sharpness that cuts through the pickle tang. Pepper jack adds heat that sneaks up on you. Whatever you choose, make sure it is a melting cheese that will hold everything together when that cheese pulls happen.
Frying Versus Baking
Frying gives you that restaurant-quality crunch and golden color that makes people instinctively reach for one. Baking works in a pinch and saves you the oil cleanup, but the texture is more like a baked potato than a crispy appetizer. If you bake, spray the tops with oil and flip them halfway through.
Dipping Sauces Worth Making
Ranch is the classic choice for a reason, but mixing mayonnaise with a splash of hot sauce creates something creamy and spicy that people cannot stop eating. Marinara adds sweetness, honey mustard brings tang, and sometimes plain ketchup hits the spot when everything else feels too complicated.
- Double the recipe because they disappear faster than you expect
- Keep finished bites in a 200F oven if you are feeding a crowd
- Make extra spice blend because it works on everything from fries to roasted vegetables
Save to Pinterest These have become my answer to every what should I bring situation. They are unfussy, impossible to mess up, and somehow make people feel like you put in way more effort than you actually did.
Common Recipe Questions
- → What type of cheese works best?
Firm melting cheeses like mozzarella, cheddar, provolone, or pepper jack create a creamy, gooey texture when melted inside the bites.
- → Can these be baked instead of fried?
Yes, place them on a parchment-lined baking sheet, spray with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once to crisp evenly.
- → How should I prepare the pickles?
Pat dill pickle spears dry and cut them in half crosswise to reduce moisture and ensure crisp coating adherence.
- → What dipping sauces pair well?
Ranch, spicy mayo, and marinara complement the crispy, tangy bites perfectly, enhancing flavor and adding moisture.
- → Are these suitable for gluten-free diets?
Using gluten-free panko breadcrumbs makes these bites gluten-free, but always check labels for allergens.