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Instructions:
- Create little “pickle sandwiches” by placing a bit of shredded cheddar and chopped bacon between two pickle slices. Repeat until all slices are used.
- Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
- Dredge each stuffed pickle in flour, then dip in the egg wash, and finally coat thoroughly in the seasoned breadcrumb mixture.
- Heat oil in a deep skillet over medium heat. When hot, fry the pickles in batches for 2–3 minutes per side until they are golden brown and crispy.
- Remove the fried pickles using a slotted spoon and transfer to paper towels to drain excess oil.
- Serve immediately while hot with a side of ranch dressing or your preferred dipping sauce.
Variations :
- Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the breadcrumb mixture.
- Cheese Swap: Try mozzarella, pepper jack, or gouda for different flavor profiles.
- Vegetarian Option: Skip the bacon or use plant-based bacon alternatives.
- Gluten-Free: Use gluten-free flour and breadcrumbs to make this dish suitable for gluten-intolerant guests.
Tips :
- Make sure the pickles are completely dry before assembling; moisture will interfere with frying.
- Use a toothpick to hold the pickle sandwiches together if they fall apart during breading.
- Don’t overcrowd the skillet; fry in small batches to maintain oil temperature and ensure even cooking.
- If you prefer baking, place breaded pickles on a wire rack over a baking sheet and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
