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
