# What You'll Need:
→ Main
01 - 12 small dill pickles (cornichons or mini gherkins), thoroughly patted dry
02 - 6 slices cheddar cheese, halved
03 - 2 large eggs, beaten
→ 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 black pepper
→ For Frying
09 - Vegetable oil, sufficient for deep frying (about 2.5 cm / 1 inch depth)
# Steps to Follow:
01 - Pat the pickles dry thoroughly using paper towels to remove all excess moisture.
02 - Wrap each pickle tightly with a half slice of cheddar cheese ensuring full coverage.
03 - Arrange three shallow bowls containing flour, beaten eggs, and breadcrumbs mixed with smoked paprika, garlic powder, and black pepper.
04 - Dip each cheese-wrapped pickle sequentially into flour, then egg, then breadcrumb mixture, coating thoroughly.
05 - Place coated pickles on a parchment-lined tray and chill in the freezer for 10 minutes to firm the coating.
06 - Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C) to prepare for frying.
07 - Fry pickles in batches for 2 to 3 minutes each side, turning to achieve even golden crispiness.
08 - Transfer fried pickles to a paper towel-lined plate to remove excess oil and allow to cool slightly before serving.
