Crispy Chickle Bites (Printable version)

Tangy pickles wrapped in gooey cheese, fried until golden and crispy—perfect for snacking.

# 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 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper

→ For Frying

09 - Vegetable oil, for frying

# Directions:

01 - Pat the pickle spears completely dry with paper towels. Cut each spear crosswise in half to yield 16 pieces.
02 - Lay out a slice of cheese, place a pickle piece on one end, and roll tightly. Secure with a toothpick if necessary. Repeat for all pickle pieces.
03 - In a shallow bowl, whisk together the egg and milk. In a separate bowl, combine breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, then roll in the breadcrumb mixture to coat evenly, pressing gently to adhere crumbs.
05 - Heat vegetable oil in a deep skillet to 350°F (175°C), approximately 1 inch deep.
06 - Fry the coated bites in batches, turning occasionally, until golden brown and crispy, about 2 to 3 minutes per batch.
07 - Drain fried bites on paper towels, remove toothpicks, and serve warm.

# Expert Tips:

01 -
  • They're ready in under 30 minutes, which means you can pull off "I made this" without actually spending your whole day in the kitchen.
  • The contrast of tangy pickle, melted cheese, and crispy coating hits every texture craving at once.
  • Naturally gluten-free if you use the right breadcrumbs, and they disappear faster than you can fry them.
02 -
  • Moisture is your enemy—soggy pickles lead to coating failure, so that paper towel step isn't optional no matter how eager you are to fry.
  • Oil temperature matters; too cold and they absorb oil instead of crisping, too hot and the outside burns before the cheese melts inside.
03 -
  • Make these ahead and freeze them uncooked on a tray, then fry straight from frozen for a last-minute appetizer that tastes fresh and impressive.
  • The oil stays clean longer if you fry vegetables first and cheese-based items last, so batch your timing accordingly.
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