Crispy Chickle Bites Snack (Printable Version)

Golden, crispy bites combining dill pickles and melted cheese with a crunchy coating.

# What You'll Need:

→ Cheese & Pickles

01 - 8 large dill pickle spears, patted dry
02 - 16 slices mozzarella cheese

→ Coating

03 - 1 large egg
04 - 2 tablespoons milk
05 - 1 cup gluten-free panko breadcrumbs
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper

→ For Frying

09 - Vegetable oil for frying

# Steps to Follow:

01 - Pat the pickle spears completely dry with paper towels and cut each spear in half crosswise to create 16 pieces.
02 - Lay out a slice of cheese, place a pickle piece on one end, and roll tightly. Secure with a toothpick if needed. Repeat for all pieces.
03 - Whisk the egg and milk in a shallow bowl. In another bowl, combine panko breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then roll in the breadcrumb mixture to coat evenly, pressing gently to ensure adherence.
05 - Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
06 - Fry the bites in batches, turning occasionally, until golden brown and crispy, approximately 2 to 3 minutes per batch.
07 - Drain fried bites on a paper towel-lined plate, remove toothpicks, and serve warm.

# Additional Tips::

01 -
  • The crunch of that first bite hits you before the tangy pickle and gooey cheese even register
  • They come together faster than you can decide whether to call them appetizers or dinner
02 -
  • Dry pickles are nonnegotiable unless you want soggy breading that falls apart in the oil
  • Let the oil come back to temperature between batches or the later ones turn out greasy
03 -
  • Use tongs instead of a fork so you do not pierce the cheese and lose all that gooey goodness
  • Let the coated bites sit for 5 minutes before frying so the breading sets
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