Crispy Pickle Cheese Bites (Printable version)

Golden bites of dill pickles wrapped in cheese, fried to crispy perfection for a flavorful snack.

# What you 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

# How to Make It:

01 - Pat the dill pickle spears dry with paper towels and slice each spear in half crosswise to yield 16 pieces.
02 - Place a slice of mozzarella cheese flat, position a pickle piece on one edge, then roll tightly. Secure with a toothpick if necessary. Repeat with all pieces.
03 - Whisk the egg and milk together in a shallow bowl. In a separate bowl, combine gluten-free panko breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then coat evenly with the breadcrumb mixture, pressing gently to ensure adhesion.
05 - Heat vegetable oil to a depth of 1 inch in a deep skillet over medium-high heat until it reaches 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 - Remove bites with a slotted spoon and drain on paper towels. Discard toothpicks before serving hot.

# Expert Advice:

01 -
  • They're ready in 30 minutes flat, perfect when unexpected guests show up or you need an instant crowd-pleaser.
  • The contrast between crunchy coating, melted cheese, and tangy pickle is weirdly impossible to stop eating.
  • Gluten-free friendly and vegetarian, so you're not leaving anyone out.
02 -
  • Never skip drying the pickles—I learned this the hard way when the first batch splattered like fireworks.
  • If your cheese-wrapped pickles seem loose, a toothpick is your friend and won't hurt when people eat them, but just remember to remove it before serving.
03 -
  • Keep your oil at 350°F consistently; if it drops, wait a moment before adding the next batch so the temperature recovers.
  • The moment the outside is golden brown is your sweet spot—any longer and the cheese starts leaking out, which can be messy but still tastes incredible.
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