# What You'll 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 - ½ teaspoon garlic powder
07 - ½ teaspoon smoked paprika
08 - ¼ teaspoon black pepper
→ For Frying
09 - Vegetable oil, for frying
# Directions:
01 - Pat the dill pickle spears dry with paper towels and cut each spear in half crosswise to yield 16 pieces.
02 - Place a slice of mozzarella cheese flat, position one pickle piece at one end, and roll tightly around it. Secure with toothpicks if necessary. Repeat for all pieces.
03 - In a shallow bowl, whisk the egg with milk. In a separate bowl, combine panko breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then roll in breadcrumb mixture to coat evenly, pressing gently to adhere.
05 - Pour vegetable oil to a depth of approximately 1 inch in a deep skillet and heat to 350°F (175°C).
06 - Fry the coated bites in batches, turning occasionally, until golden and crispy, about 2 to 3 minutes per batch.
07 - Remove bites from oil, drain on paper towels, remove toothpicks, and serve immediately while hot.
