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Golden brown crispy pickle cheese bites on a serving platter

Classic Crispy Pickle Cheese Bites

These crispy pickle cheese bites are a delightful appetizer, combining tangy dill pickle with savory cheese, all coated in a crunchy panko crust.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 bites

Equipment

  • Paper towels
  • Shallow dishes
  • Baking sheet
  • Parchment paper
  • Deep heavy-bottomed pot or Dutch oven
  • Kitchen thermometer
  • Slotted spoon

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 pinch Salt to taste
  • 1 pinch Black pepper to taste
  • garlic powder optional
  • onion powder optional
  • paprika optional

Main Ingredients

  • 2 large eggs beaten
  • 16 oz firm cheese cheddar, mozzarella, Monterey Jack, cut into ½-inch cubes or sticks
  • 1 jar dill pickle spears or whole pickles approx. 16 oz, sliced into ½-inch rounds or bite-sized pieces, well-drained and patted dry

Frying

  • Vegetable oil or canola oil for frying (2-3 inches deep)

Instructions
 

Preparation

  • Cut pickle spears or whole pickles into ½-inch thick rounds or bite-sized pieces and pat them extremely dry with paper towels.
  • Cut the cheese block into ½-inch cubes or sticks, ensuring they are roughly the same size as the pickle pieces.

Breading Stations

  • Prepare three shallow dishes: one with seasoned flour, one with beaten eggs, and one with panko breadcrumbs and optional seasonings.

Assembly

  • Place a cheese piece on top of or beside a pickle piece, gently pressing them together.
  • Dredge the pickle-cheese assembly in seasoned flour, shaking off any excess.
  • Dip the floured assembly into the beaten egg, allowing any excess to drip off.
  • Generously coat the assembly in panko breadcrumbs, pressing gently to ensure adherence, then place on a parchment-lined baking sheet.
  • Repeat with all remaining pickle and cheese pieces and optionally chill the breaded bites in the freezer for 15-20 minutes to set the coating.

Frying

  • Heat 2-3 inches of vegetable or canola oil in a deep pot or Dutch oven to 350°F (175°C) using a kitchen thermometer.
  • Carefully add a few breaded bites to the hot oil, avoiding overcrowding, and fry for 2-3 minutes until golden brown and crispy.
  • Remove the fried bites with a slotted spoon and transfer them to a paper-towel-lined plate to drain excess oil.

Serving

  • Season immediately with extra salt, if desired, and serve hot.

Notes

For extra crispiness, consider a double breading by repeating the egg and panko steps. Ensure the oil temperature is maintained to prevent soggy bites or burnt exteriors. These bites are best served immediately after frying.