Classic Crispy Pickle Cheese Bites
These crispy pickle cheese bites are a perfect appetizer, featuring dill pickle spears or chips wrapped in shredded cheese, breaded with Panko, and fried until golden brown.
Equipment
- Paper towels
- Shallow dishes
- Plate or baking sheet
- Heavy-bottomed skillet or Dutch oven
- Slotted spoon
Ingredients
Main Ingredients
- 10-12 dill pickle spears or dill pickle chips
- 4 oz sharp cheddar, Monterey Jack, or a blend, shredded
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup Panko breadcrumbs
- 2-3 cups vegetable, canola, or peanut oil for frying
Optional Seasonings
- Garlic powder, onion powder, paprika for seasoning flour or breadcrumbs
Instructions
Preparation
- Pat the pickle spears or chips very dry with paper towels and cut spears into bite-sized pieces.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs (optionally season flour and breadcrumbs).
Assembly
- Wrap each pickle piece tightly with 1-2 tablespoons of shredded cheese, ensuring it’s fully covered.
- Dredge the cheese-wrapped pickle in flour, then dip in egg, and finally roll in Panko breadcrumbs, pressing for an even coating. Repeat for all.
Chilling and Frying
- Place breaded pickle bites on a plate or baking sheet and chill in the freezer for 15-20 minutes.
- Heat 1-2 inches of oil in a heavy-bottomed skillet or Dutch oven to 350-375°F (175-190°C).
- Fry a few breaded bites at a time for 2-3 minutes, turning until golden brown and crispy.
- Remove fried bites with a slotted spoon to a paper towel-lined plate to drain excess oil, then serve immediately.
Notes
For extra flavor, experiment with different cheese blends or add a pinch of cayenne pepper to the breading for a spicy kick. Ensure pickles are very dry to prevent oil splattering and help with crispiness.