Save to Pinterest A fun and festive appetizer featuring tangy pickles wrapped in melted cheese and a crispy coating, perfect for parties or holiday gatherings.
This recipe quickly became a go-to appetizer during celebrations at my home. Everyone loves the crispy cheese and tangy pickle combo.
Ingredients
- Main: 12 small dill pickles (cornichons or mini gherkins) patted dry, 6 slices cheddar cheese (or any meltable cheese) halved, 2 large eggs
- Breading: ½ cup all-purpose flour (or gluten-free flour), 1 cup panko breadcrumbs (or gluten-free breadcrumbs), ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp black pepper
- For Frying: Vegetable oil for frying
Instructions
- Step 1:
- Pat the pickles dry thoroughly with paper towels to remove excess moisture.
- Step 2:
- Wrap each pickle tightly with a half slice of cheese.
- Step 3:
- In three shallow bowls place flour in one beaten eggs in the second and breadcrumbs mixed with smoked paprika garlic powder and black pepper in the third.
- Step 4:
- Dip each cheese-wrapped pickle first in flour then in egg then coat well with the breadcrumb mixture.
- Step 5:
- Place coated pickles on a parchment-lined tray Chill in the freezer for 10 minutes to help set the coating.
- Step 6:
- In a deep skillet or saucepan heat about 1 inch of vegetable oil to 350°F (175°C).
- Step 7:
- Fry pickles in batches for 2 3 minutes each turning to ensure even crispiness until golden brown.
- Step 8:
- Transfer to a paper-towel-lined plate to drain excess oil Let cool slightly before serving.
Save to Pinterest My family especially loves pulling these crispy ornaments off the platter at holiday gatherings where they disappear fast.
Notes
For a spicy kick add cayenne pepper to the breadcrumb mixture Try using pepper jack or Swiss cheese for a different flavor profile Serve with ranch or honey mustard dipping sauce To make ahead prepare and freeze coated pickles then fry directly from frozen adding an extra minute to frying time.
Required Tools
Shallow bowls Paper towels Baking tray Saucepan or deep skillet Slotted spoon or tongs Thermometer (recommended for oil temperature)
Allergen Information
Contains Dairy (cheese eggs) Gluten (flour breadcrumbs use gluten-free alternatives if needed) Always check product labels for potential allergens.
Save to Pinterest These crispy cheese-wrapped pickles are a guaranteed crowd-pleaser that bring fun and flavor to any occasion.
Common Recipe Questions
- → What pickles work best for this dish?
Small dill pickles like cornichons or mini gherkins are ideal for their firm texture and tangy flavor.
- → Can I use different types of cheese?
Yes, cheeses that melt well such as cheddar, pepper jack, or Swiss provide great flavor and texture.
- → How do I achieve a crispy coating?
Dredge the cheese-wrapped pickles in flour, then egg, then seasoned breadcrumbs before frying to get a crunchy exterior.
- → Is freezing the coated pickles before frying necessary?
Chilling the coated pickles firms the coating, helping it stay intact during frying for a better crisp.
- → What frying temperature should I use?
Heat oil to about 350°F (175°C) and fry the pickles in batches until golden and crisp for best results.
- → Are there any common allergens in this dish?
This dish contains dairy and eggs, and may contain gluten unless gluten-free alternatives are used for the coating.