# What You Need:
→ Cheese & Pickles
01 - 8 large dill pickle spears, patted dry
02 - 16 slices mozzarella cheese
→ Coating
03 - 1 large egg
04 - 2 tablespoons whole 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
# How To Make:
01 - Pat the dill pickle spears thoroughly dry using paper towels. Cut each spear crosswise in half to yield 16 pieces.
02 - Place a slice of mozzarella cheese flat, set a pickle piece on one edge, and roll tightly. Secure with a toothpick if necessary. Repeat for all pieces.
03 - Whisk together the egg and milk in a shallow bowl. 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 the seasoned breadcrumbs, pressing gently to ensure even coating.
05 - Pour vegetable oil into a deep skillet to a 1-inch depth and heat to 350°F (175°C).
06 - Fry the coated bites in batches, turning occasionally until golden brown and crispy, approximately 2 to 3 minutes per batch.
07 - Remove bites with a slotted spoon, drain on paper towels, discard toothpicks, and serve hot with desired dipping sauces.
