Crispy Chickle Bites Snack (Print Version)

Golden bites of tangy dill pickles wrapped in melted cheese, fried crisp and flavorful.

# Components:

→ Cheese & Pickles

01 - 8 large dill pickle spears, dried
02 - 16 slices mozzarella cheese

→ Coating

03 - 1 large egg
04 - 30 ml milk
05 - 100 g gluten-free panko breadcrumbs
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon ground black pepper

→ For Frying

09 - Vegetable oil for frying

# Directions:

01 - Pat pickle spears dry with paper towels, then slice each spear in half crosswise to yield 16 pieces.
02 - Place a slice of cheese flat, set a pickle piece on one end, then roll tightly and secure with a toothpick if needed. Repeat for all pieces.
03 - Whisk the egg and milk together in a shallow bowl. In another bowl, mix breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into the egg mixture, followed by rolling in the breadcrumb mixture, pressing gently to adhere.
05 - Pour vegetable oil to 2.5 cm (1 inch) depth in a deep skillet and heat to 350°F (175°C).
06 - Fry the bites in batches, turning occasionally, until crispy and golden brown, approximately 2–3 minutes per batch.
07 - Transfer fried bites onto paper towel-lined plate to drain excess oil. Remove toothpicks before serving.

# Expert Advice:

01 -
  • The contrast between hot crispy outside and cool tangy inside is addictive
  • They come together in under 30 minutes but taste like restaurant food
02 -
  • Dry pickles thoroughly or the coating will slide right off in the hot oil
  • Dont overcrowd the pan or the temperature drops too much and they get soggy
03 -
  • Use toothpicks to secure the cheese around the pickles if they keep unwrapping
  • Let the fried bites rest for a minute so the cheese sets slightly before biting
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