Name: Stuffed Fried Pickles – Cheesy, Crispy & Perfect for Game Day
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 12 large dill pickles, halved lengthwise; 8 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; Salt and pepper to taste; Vegetable oil, for frying

These stuffed fried pickles are everything I crave on game day – salty, cheesy, crunchy, and downright addictive. Classic dill pickle halves are loaded with a creamy cheese filling, then breaded and fried to golden perfection. They deliver a satisfying crunch with every bite and are guaranteed to disappear fast once I put them out. Stuffed Fried Pickles – Cheesy, Crispy & Perfect for Game Day

Why You’ll Love This Recipe

I love how this recipe takes the classic fried pickle to a whole new level. Stuffing the pickles with a cheesy filling adds richness and makes them feel more indulgent. The crispy coating gives the perfect contrast to the juicy pickles and the gooey cheese inside. It’s a fun appetizer that’s always a hit at parties, tailgates, or any casual get-together. Plus, they’re super easy to make with just a few simple ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dill pickle halves (large pickles, halved lengthwise)
Cream cheese, softened
Shredded cheddar cheese
Garlic powder
Onion powder
All-purpose flour
Eggs
Panko breadcrumbs
Salt and pepper
Vegetable oil, for frying

Directions

I start by patting the pickle halves dry with paper towels to remove any excess moisture – this helps the coating stick better.
In a bowl, I mix the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper until smooth.
I spread a generous spoonful of the cheese mixture onto one pickle half, then top it with another to form a sandwich.
Next, I dredge the stuffed pickles in flour, dip them in beaten eggs, and coat them with panko breadcrumbs. I press the crumbs on gently to help them adhere.
I heat vegetable oil in a deep skillet or fryer to 350°F (175°C) and fry the pickles in batches until golden brown and crispy, about 2–3 minutes per side.
I transfer the fried pickles to a paper towel-lined plate to drain before serving.

Servings and timing

This recipe makes about 12 stuffed fried pickles, depending on the size of the pickles I use. It takes roughly 15 minutes to prep and 15 minutes to cook, so I usually have them ready in about 30 minutes total.

Variations

When I want to switch things up, I like to experiment with different cheese combos like pepper jack or mozzarella for extra flavor. I’ve also added chopped jalapeños to the filling for a spicy kick. For a lighter version, I’ve tried baking them at 425°F (220°C) for about 15 minutes, flipping halfway – they’re still crispy, just a little less rich.

storage/reheating

If I have leftovers (which isn’t often), I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) for about 5–7 minutes until they’re hot and crispy again. I avoid the microwave – it makes the coating soggy.

FAQs

How do I keep the stuffed pickles from falling apart while frying?

I make sure to press the pickle halves together firmly after stuffing, and I coat them well in flour, egg, and breadcrumbs. Chilling them for 10–15 minutes before frying also helps them hold together.

Can I make these ahead of time?

Yes, I often prepare and bread them ahead, then refrigerate them uncooked for up to a day. I just fry them fresh when ready to serve.

What dipping sauces go well with stuffed fried pickles?

I like to serve them with ranch dressing, spicy mayo, or a creamy sriracha dip. Even blue cheese dressing works great if I want something bold.

Can I use whole pickles instead of halves?

Yes, I’ve tried hollowing out whole pickles and stuffing them like jalapeño poppers. It works well, but they’re trickier to fry and take a bit longer.

Do I need a deep fryer for this recipe?

Not at all. I usually use a heavy-bottomed skillet with about 2 inches of oil. As long as the oil stays at the right temperature, they fry up beautifully.

Conclusion

Stuffed fried pickles are the ultimate game day snack – crispy on the outside, creamy and tangy on the inside. I love how easy they are to put together and how crowd-pleasing they always turn out. Whether I’m making them for a party or just because I’m craving something indulgent, they never disappoint.