Description
These stuffed fried pickles are a game day favorite—tangy dill pickle halves filled with a creamy cheese mixture, breaded, and fried to crispy, golden perfection.
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
Instructions
- Pat the pickle halves dry with paper towels to remove excess moisture.
- In a bowl, mix the cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper until smooth.
- Spread the cheese mixture onto one pickle half and top with another half to form a sandwich.
- Dredge the stuffed pickles in flour, dip in beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the pickles in batches for 2-3 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain before serving.
Notes
- Chill the stuffed pickles for 10–15 minutes before frying to help them hold together.
- Use different cheeses like pepper jack or mozzarella for variety.
- For a lighter version, bake at 425°F (220°C) for 15 minutes, flipping halfway through.
- Store leftovers in the fridge up to 3 days and reheat in an oven or air fryer.
Nutrition
- Serving Size: 1 stuffed pickle
- Calories: 160
- Sugar: 1g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
