Save My youngest brother invented these on a dare during a Super Bowl party years ago. We had pickles, we had cheese, and suddenly we had the most requested appetizer at every family gathering since. Now they are the first thing gone from the platter.
I made these for my book club last winter, and we spent half the night discussing variations instead of the book. One friend tried hers with extra sharp cheddar and nearly ate the entire batch herself.
Ingredients
- 8 large dill pickle spears: Pat them completely dry or the breading will not stick properly
- 16 slices mozzarella cheese: Cheddar, provolone, or pepper jack all work beautifully
- 1 large egg: Room temperature helps the coating adhere better
- 2 tbsp milk: Any milk works, even nondairy alternatives
- 1 cup gluten free panko breadcrumbs: Regular panko is fine if you do not need gluten free
- 1/2 tsp garlic powder: Adds a savory depth that complements the tangy pickles
- 1/2 tsp smoked paprika: Gives a subtle smoky note and beautiful golden color
- 1/4 tsp black pepper: Freshly ground makes a noticeable difference
- Vegetable oil: You need about one inch in the skillet
Instructions
- Prep the pickles:
- Pat the pickle spears completely dry with paper towels, then cut each spear in half crosswise to create 16 pieces.
- Wrap with cheese:
- Lay out a slice of cheese, place a pickle piece on one end, and roll tightly. Secure with a toothpick if needed and repeat for all pickles.
- Set up the coating station:
- In one shallow bowl, whisk together the egg and milk. In another bowl, combine the breadcrumbs, garlic powder, smoked paprika, and black pepper.
- Coat the bites:
- Dip each cheese wrapped pickle into the egg mixture, then roll in the breadcrumbs to coat evenly. Press gently to help the crumbs adhere.
- Heat the oil:
- Heat one inch of vegetable oil in a deep skillet to 350 degrees Fahrenheit, which takes about five minutes over medium high heat.
- Fry until golden:
- Fry the bites in batches, turning occasionally, until golden brown and crispy. This takes about two to three minutes per batch.
- Drain and serve:
- Drain on a paper towel lined plate and remove toothpicks before serving. Serve these while they are still hot and crispy.
Save These became a tradition at our annual summer block party. My neighbor sets up a little frying station outside, and everyone gathers around the skillet waiting for fresh batches to come out of the oil.
Choosing the Right Cheese
Moisture content matters here. Low moisture mozzarella gives you that perfect stretch without making the coating soggy. I have found that pre sliced cheese works best because the thickness is consistent.
Oil Temperature Secrets
Too cool and they will be greasy, too hot and they will burn before the cheese melts. An instant read thermometer takes all the guesswork out of getting that perfectly crispy exterior.
Make Ahead Strategy
You can assemble and bread these up to four hours before frying. Keep them on a parchment lined baking sheet in the refrigerator, then fry them just before serving.
- Freeze unbaked bites on a tray, then transfer to a bag for later
- Fry from frozen, adding an extra minute to the cooking time
- Never crowd the freezer or they will stick together
Save These crispy little bites have a way of bringing people together. Enjoy every crunch.
Recipe FAQs
- → What type of cheese works best?
Firm melting cheeses like mozzarella, cheddar, provolone, or pepper jack provide gooey texture and rich flavor.
- → Can these bites be baked instead of fried?
Yes, bake at 425°F (220°C) for 12–15 minutes on a parchment-lined sheet, flipping once until crisp.
- → What picks complement the flavor?
Tangy dill pickles add a bright, zesty contrast to the creamy melted cheese inside.
- → How to keep bites crispy after cooking?
Drain on paper towels immediately and avoid stacking to prevent sogginess before serving.
- → What sauces pair well for dipping?
Ranch dressing, spicy mayo, and marinara are excellent choices to enhance the flavors.
- → Are gluten-free options possible?
Use gluten-free panko breadcrumbs to maintain crispiness without gluten.