Save My neighbor brought these to a potluck last summer, and I watched them disappear faster than anything else on the table. When she told me what they were—pickles wrapped in cheese and fried—I was skeptical until I tasted one. That crispy exterior giving way to melted cheese and that tangy pickle punch changed everything. Now I make them constantly, and honestly, they've become my secret weapon for any gathering.
I made these for game night last month, and my friend who usually sticks to chips grabbed the whole first batch straight from the draining plate. His reaction—that little moment of surprise when he bit through the crispy coating and hit the melted cheese—made me realize these aren't just snacks. They're conversation starters, the kind of thing people remember and ask you to bring back.
Ingredients
- Large dill pickle spears (8): Pat them completely dry or the breading won't stick properly; moisture is your enemy here.
- Mozzarella cheese slices (16): Mozzarella works beautifully, but cheddar gives you a sharper bite and pepper jack brings actual heat.
- Large egg (1) and milk (2 tbsp): This mixture helps the breading cling like glue.
- Gluten-free panko breadcrumbs (1 cup): Panko gives you that signature crunch; regular works too if you're not avoiding gluten.
- Garlic powder (1/2 tsp), smoked paprika (1/2 tsp), black pepper (1/4 tsp): These seasonings live in the breading and make all the difference in flavor.
- Vegetable oil: You need enough to reach about an inch up the sides of your skillet.
Instructions
- Dry your pickles:
- Pat each pickle spear down with paper towels until they feel completely dry to the touch. Any lingering moisture will create steam when they fry and mess with your crispy coating.
- Cut and wrap:
- Slice each spear in half to make 16 pieces, then lay a cheese slice on a flat surface and place a pickle piece at one end. Roll it up snugly, and use a toothpick to secure it if the cheese isn't gripping well enough.
- Set up your breading station:
- Whisk the egg and milk in one shallow bowl until combined. In another bowl, mix your breadcrumbs with the garlic powder, smoked paprika, and pepper.
- Coat each bite:
- Dip each cheese-wrapped pickle into the egg mixture, letting excess drip off, then roll it in the breadcrumb mixture. Press gently so the crumbs actually stick to the cheese instead of sliding off.
- Heat your oil:
- Pour oil into a deep skillet until it reaches about an inch up the sides. Heat it to 350°F—if you don't have a thermometer, a breadcrumb dropped in should sizzle immediately.
- Fry in batches:
- Working in batches so you don't crowd the pan, carefully place the bites in the hot oil and let them cook undisturbed for about a minute before turning them. They'll brown in 2 to 3 minutes total once you're flipping them regularly.
- Drain and finish:
- Use a slotted spoon to fish them out onto a paper towel–lined plate, remove the toothpicks, and serve them hot with whatever dip you're using.
Save There's something special about serving food that looks fancy but tastes like pure fun. These bites have a way of bringing people together without any pretense, and that's when I know I've made something worth repeating.
The Cheese Question
I started with mozzarella because it's what I had on hand, but I've since learned that sharp cheddar gives you more personality and pepper jack brings unexpected heat. The key is picking a cheese that melts smoothly without turning into a greasy puddle. Provolone is underrated too if you want something slightly nutty and less common at the snack table.
If You Want to Bake Instead
Sometimes I skip the oil and bake these on a parchment-lined sheet sprayed with cooking oil at 425°F for about 12 to 15 minutes, flipping once. They won't be quite as crispy as the fried version, but they're still crunchy, way less messy, and honestly pretty good when you're not in the mood to deal with hot oil. The timing might shift depending on your oven, so keep an eye on them after the first ten minutes.
Dipping Sauce Strategy
Ranch is the obvious choice and works perfectly, but spicy mayo is where things get interesting. I've also had good luck with a simple marinara or even a sriracha-tinged sour cream if people are feeling adventurous. The beauty is that these bites are flavorful enough to stand alone, so the dip is just a supporting player.
- Make your spicy mayo ahead so it's cold and ready when the bites come out hot.
- Set out multiple dipping options and let people choose their own flavor journey.
- Serve these right away while the cheese is still at that perfect gooey stage.
Save These are the kind of recipe that feels like a cheat code for entertaining because they look and taste so much more complicated than they actually are. Once you nail it, you'll find yourself making them constantly.