Save The first time I made these, my roommate walked into the kitchen and looked genuinely confused. Why are we frying pickles was a fair question, but one bite later and she was hovering over the plate, asking when I could make them again. That was the moment these crispy pickle bites became our unofficial Friday night tradition.
I first served these at a Super Bowl party years ago when I forgot to plan a real appetizer. People kept drifting into the kitchen, snagging one, then lingering like they were waiting for permission to take more. By halftime, the plate was empty and someone actually asked for the recipe instead of just asking where I bought them.
Ingredients
- 8 large dill pickle spears: Pat them completely dry with paper towels because excess water prevents the coating from sticking properly
- 16 slices mozzarella cheese: Cheddar, provolone, or pepper jack all work beautifully if you want more flavor variety
- 1 large egg: Room temperature eggs whisk more evenly and create better adhesion for the breadcrumbs
- 2 tbsp milk: Any milk works, even nondairy alternatives in a pinch
- 1 cup gluten-free panko breadcrumbs: Regular panko works too if you do not need these to be gluten-free
- 1/2 tsp garlic powder: This adds a subtle savory depth that pairs perfectly with the dill
- 1/2 tsp smoked paprika: Regular paprika works but smoked gives a nice depth that reminds people of barbecue flavors
- 1/4 tsp black pepper: Freshly cracked pepper makes a noticeable difference here
- Vegetable oil: You need about 1 inch of oil in your skillet for proper frying
Instructions
- Prep the pickles:
- Pat the pickle spears completely dry with paper towels, then cut each spear in half crosswise to create 16 pieces. Water is the enemy of crispy coatings.
- Wrap them up:
- Lay out a cheese slice, place a pickle piece on one end, and roll tightly. Use a toothpick to secure if needed and repeat until all pickles are wrapped.
- Set up your stations:
- Whisk together the egg and milk in one shallow bowl. In another bowl, combine the breadcrumbs, garlic powder, smoked paprika, and black pepper.
- Coat each bite:
- Dip each cheese wrapped pickle into the egg mixture, then roll in the breadcrumbs. Press gently to help the crumbs adhere evenly on all sides.
- Heat the oil:
- Pour about 1 inch of vegetable oil into a deep skillet and heat it to 350 degrees F. A drop of water should sizzle immediately when the oil is ready.
- Fry until golden:
- Cook the bites in batches, turning occasionally, until golden brown and crispy. This takes about 2 to 3 minutes per batch.
- Drain and serve:
- Transfer to a paper towel lined plate and remove toothpicks before serving. They are best enjoyed hot while the cheese is still melty.
Save These became my go to contribution for potlucks because they are impossible to mess up and everyone always asks for seconds. I once made three batches for a small gathering and still ran out, which I consider a personal victory.
Make Them Your Own
Spicy pickles add a completely different dimension that people either love or are confused by but still keep eating. Pepper jack cheese instead of mozzarella kicks up the heat, and a sprinkle of cayenne in the breadcrumb mixture takes it even further.
Baking Instead of Frying
When you want to skip the oil, arrange the bites on a parchment lined baking sheet and spray generously with cooking spray. Bake at 425 degrees F for 12 to 15 minutes, flipping once halfway through, until they are crispy and golden.
What to Serve With Them
Ranch dressing is the classic choice for a reason, but spicy mayo with a pinch of smoked paprika mixed in is unexpectedly perfect. Marinara sauce works if you want something acidic and bright. A simple garlic aioli makes everything feel more elevated.
- Make extra because people will eat more than you expect
- Keep them warm in a 200 degree F oven if you are frying in batches
- Remove toothpicks before serving so no one accidentally bites into one
Save These crispy pickle bites have become one of those recipes I make without even thinking about it, the kind that feels like a secret weapon in my back pocket. They are messy, fun, and exactly the kind of food that makes people gather around the kitchen.
Recipe FAQs
- → What types of cheese work best for these bites?
Soft melting cheeses like mozzarella, cheddar, provolone, or pepper jack create a gooey center that pairs well with tangy pickles.
- → Can these bites be baked instead of fried?
Yes, placing them on a parchment-lined baking sheet and baking at 425°F for 12–15 minutes yields a crispy texture with less oil.
- → What dipping sauces complement these crispy bites?
Ranch, spicy mayo, or marinara sauce add extra flavor and enhance the snack's tangy and savory profile.
- → How do I ensure the coating sticks well during frying?
Drying the pickles thoroughly and pressing the breadcrumbs firmly help the coating adhere and prevents falling off while frying.
- → Are these bites gluten-free?
Using gluten-free panko breadcrumbs ensures these bites remain gluten-free, accommodating dietary needs.