Stuffed Fried Pickles

Ingredients

• 4 whole dill pickles (large, with ends cut off and cored)
• 4 oz cream cheese (softened)
• 0.5 cup shredded cheddar cheese
• 0.25 cup bacon bits (cooked and crumbled)
• 0.5 cup all-purpose flour (for dredging)
• 2 eggs (beaten)
• 1 cup Panko breadcrumbs
• vegetable oil (for deep frying)

Steps

1. 1

   Prepare the pickles by cutting off both ends of each whole dill pickle.

2. 2

   Use a small knife or a coring tool to remove the center seeds and flesh of the pickles, creating a hollow tube.

3. 3

   In a small mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and cooked bacon bits. Stir until well blended.

4. 4

   Transfer the cheese mixture into a piping bag or a plastic bag with the corner snipped off.

5. 5

   Pipe the cheese mixture into the hollowed-out centers of the pickles until they are completely filled.

6. 6

   Set up a dredging station with three bowls: one with all-purpose flour, one with the beaten eggs, and one with Panko breadcrumbs.

7. 7

   Dredge each stuffed pickle first in the flour, shaking off any excess.

8. 8

   Dip the floured pickle into the beaten eggs, ensuring it is fully coated.

9. 9

   Roll the pickle in the Panko breadcrumbs, pressing gently to ensure an even and thick coating.

10. 10

    Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

11. 11

    Carefully place the pickles in the hot oil and fry for 3-5 minutes, turning occasionally, until the breading is golden brown and crispy.

12. 12

    Remove the pickles from the oil and drain on a paper towel-lined plate. Slice into rounds before serving.

Notes

Ensure the pickles are patted dry with a paper towel before dredging to help the flour stick better. Serve with ranch dressing for dipping.

Nutrition per serving

• snack
• appetizer
• fried
• pickles
• easyrecipes
• party food