Deep fried pickle with cream cheese, bacon and shredded cheddar is the appetizer you never knew you were missing but will never be able to live without again. Imagine the sharp, vinegary snap of a perfectly cured dill pickle meeting the velvety, rich embrace of whipped cream cheese. Now, add the smoky, salty crunch of premium bacon and the melt-in-your-mouth goodness of sharp shredded cheddar. It is a flavor profile that hits every single note on your palate, from acid and salt to fat and crunch. Whether you are hosting a high-stakes game day party or simply looking for a decadent midnight snack, this deep fried pickle with cream cheese, bacon and shredded cheddar recipe is a certified crowd-pleaser that elevates the humble pickle to legendary status.
The Ultimate Hook for Your Taste Buds
Why settled for standard fries when you can have a deep fried pickle with cream cheese, bacon and shredded cheddar? This dish isn't just food; it is an experience. The process of deep frying creates a golden, shattered-glass texture on the outside that yields to a warm, gooey center. The acidity of the pickle acts as the perfect foil to the heavy fats of the dairy and meat. If you have enjoyed Dill Pickle Pinwheels: The Insanely Addictive Appetizer You Need, then you already know the magic of this combination. However, taking that mix and plunging it into hot oil transforms it into something entirely more visceral and satisfying. It is soul food with a tangy twist, a southern-inspired masterpiece that brings the county fair right into your kitchen.
Why You’ll Love It
You will fall in love with the deep fried pickle with cream cheese, bacon and shredded cheddar for its complexity and simplicity. It is an approachable recipe that uses common pantry staples but delivers a result that looks and tastes like it came from a high-end gastropub. The contrast between the cold, crisp pickle and the hot, melted cheese is addictive. Moreover, the addition of bacon adds a layer of umami that standard fried pickles lack. It is the perfect balance of textures: the crunch of the breading, the snap of the pickle, and the creaminess of the filling. This deep fried pickle with cream cheese, bacon and shredded cheddar is also highly customizable, allowing you to play with spice levels and different types of cheese to suit your personal preference.
Ingredients for Perfection
To create the perfect deep fried pickle with cream cheese, bacon and shredded cheddar, quality ingredients are paramount. You cannot cut corners when it comes to the pickles themselves; they are the foundation of the dish. Look for large, firm dill pickles that have a good snap. Avoid any that feel mushy or overly soft. For the filling, full-fat cream cheese provides the best mouthfeel and stability during the frying process. The bacon should be cooked until very crispy so it doesn't become rubbery once encased in the cheese. Finally, the shredded cheddar adds a sharp tang that rounds out the richness.
Notes and Substitutions
While the standard deep fried pickle with cream cheese, bacon and shredded cheddar is incredible, feel free to experiment. You can substitute sharp cheddar for pepper jack if you want a spicy kick. If you don't have bacon on hand, smoked ham or even a sprinkle of smoked paprika can mimic that smoky depth. For a gluten-free version, use crushed pork rinds or gluten-free breadcrumbs for the coating. Always ensure your cream cheese is at room temperature before mixing to ensure a smooth, lump-free filling for your deep fried pickle with cream cheese, bacon and shredded cheddar.
Essential Equipment
You don't need a commercial kitchen to make a restaurant-quality deep fried pickle with cream cheese, bacon and shredded cheddar. A deep, heavy-bottomed pot or a dedicated deep fryer is necessary to maintain consistent oil temperatures. A digital thermometer is highly recommended to ensure your oil stays around 350°F. You will also need a sharp knife for coring the pickles and a piping bag (or a simple plastic bag with the corner snipped off) to cleanly fill the center with the bacon-cheese mixture. For the best results, use a high-quality spider strainer to remove the pickles from the hot oil safely.
Step-by-Step Instructions
Mastering the deep fried pickle with cream cheese, bacon and shredded cheddar requires attention to detail. Follow these steps for golden results.
- Prepare the Pickles: Slice the dill pickles in half lengthwise. Use a small spoon to scoop out the seeds and a bit of the flesh, creating a hollow "boat" for the filling. Pat them extremely dry with paper towels.
- Make the Filling: In a medium bowl, combine softened cream cheese, crispy bacon bits, and shredded cheddar. Mix until fully incorporated and smooth.
- Stuff the Pickles: Transfer the mixture to a piping bag and fill the hollowed-out pickle halves generously. Press the filling down to ensure there are no air pockets.
- Chill: Place the stuffed pickles on a tray and freeze for 20-30 minutes. This step is crucial to prevent the filling from melting too quickly in the fryer.
- Bread the Pickles: Dredge each pickle half in flour, then dip into beaten eggs, and finally coat thoroughly in Panko breadcrumbs. Press the crumbs in to ensure a thick crust.
- Fry: Heat oil to 350°F. Fry the pickles in batches for 3-4 minutes until golden brown and crispy.
- Drain: Remove and place on a wire rack to drain excess oil. Serve your deep fried pickle with cream cheese, bacon and shredded cheddar immediately.
Pro Tips for the Crispiest Results
The secret to a world-class deep fried pickle with cream cheese, bacon and shredded cheddar lies in the moisture control. If your pickles are wet, the breading will slide right off. Always double-pat them dry. Another pro tip is to use Panko breadcrumbs instead of traditional crumbs; the larger surface area of Panko creates a much more dramatic crunch. If you love crispy textures, you might also enjoy The Most Incredible Crispy Fried Mushrooms Recipe That Will Melt Your Soul. Finally, don't overcrowd the fryer. Adding too many pieces at once drops the oil temperature, leading to greasy, soggy snacks rather than the perfect deep fried pickle with cream cheese, bacon and shredded cheddar.
Serving, Storage & Variations
Serve your deep fried pickle with cream cheese, bacon and shredded cheddar with a side of spicy ranch or a zesty chipotle mayo. These are best enjoyed fresh and piping hot. If you have leftovers, store them in an airtight container in the fridge for up to two days. To reheat, avoid the microwave at all costs! Use an air fryer or oven at 375°F for 5 minutes to restore that signature crunch. For variations, try adding diced jalapeños to the filling for a "popper" style deep fried pickle with cream cheese, bacon and shredded cheddar, or swap the dill for a sweet bread-and-butter pickle for a unique sweet-and-savory profile.
Nutrition Information
Below is the estimated nutritional breakdown for one serving of this decadent appetizer. Please enjoy responsibly as part of a balanced diet.
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 6g |
| Carbohydrates | 12g |
| Fat | 16g |
| Sodium | 580mg |
| Sugar | 2g |
*Disclaimer: Nutritional information is an estimate based on standard ingredients and may vary depending on specific brands used.
Final Thoughts
The deep fried pickle with cream cheese, bacon and shredded cheddar is more than just a snack—it is a conversation starter. Its bold flavors and satisfying textures make it a standout dish for any occasion. By following these pro tips and using quality ingredients, you can recreate this fairground favorite in your own kitchen. Don't be afraid to get creative with your dips and cheese choices. Once you master the art of the deep fried pickle with cream cheese, bacon and shredded cheddar, you will be the hero of every gathering you attend. Happy frying!
FAQs
Why do my deep fried pickles get soggy?
The primary reason is moisture. If you don't pat the pickles dry before stuffing and breading, the steam creates a barrier between the pickle and the crust. Always use paper towels to dry the pickles thoroughly before assembling your deep fried pickle with cream cheese, bacon and shredded cheddar.
Can I make these in an air fryer?
Yes, although the texture is slightly different. Spray the breaded pickles generously with oil and air fry at 400u00b0F (200u00b0C) for 8-10 minutes, flipping halfway through until golden brown.
What is the best pickle to use for this recipe?
Whole dill pickles are the standard choice. They provide the structural integrity needed to hold the filling. Avoid using sandwich slices or thin spears as they won't hold the deep fried pickle with cream cheese, bacon and shredded cheddar filling properly.
How do I keep the filling from leaking out?
Ensure you use a thick, high-quality cream cheese and chill the stuffed pickles for at least 30 minutes before breading. A double-dredge in the breadcrumbs also helps seal the ends effectively.
Deep Fried Stuffed Pickles with Bacon and Cheddar
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Indulgent
Description
A crunchy, tangy, and creamy appetizer featuring dill pickles stuffed with a savory bacon and cheddar cream cheese filling.
Ingredients
6 large whole dill pickles, halved lengthwise
8 oz cream cheese, softened
1/2 cup sharp shredded cheddar cheese
6 slices bacon, cooked crispy and crumbled
1 cup all-purpose flour
2 large eggs, beaten
2 cups Panko breadcrumbs
1 tsp garlic powder
Vegetable oil for frying
Instructions
Step 1: Slice the dill pickles in half lengthwise and use a spoon to remove the center seeds. Pat the pickles extremely dry with paper towels.
Step 2: In a small bowl, mix the softened cream cheese, shredded cheddar, and crumbled bacon until smooth.
Step 3: Fill each pickle cavity with the cream cheese mixture, smoothing the top.
Step 4: Place the stuffed pickles on a tray and freeze for 20 minutes to firm up.
Step 5: Set up a dredging station with three bowls: flour (mixed with garlic powder), beaten eggs, and Panko breadcrumbs.
Step 6: Coat each pickle in flour, then egg, then breadcrumbs, ensuring the cheese side is well-sealed.
Step 7: Fry in 350°F oil for 3-4 minutes until golden brown. Drain on a wire rack and serve hot.
Notes
For the best crunch, use Panko breadcrumbs instead of regular breadcrumbs. Chilling the pickles before frying is essential to keep the cheese from leaking.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pickle half
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
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