Pickle Bombs with a Crunchy Twist

Ingredients for Pickle Bombs

Gather these simple ingredients to whip up this crowd-pleasing snack:

For the Filling

• 8-10 medium-sized dill pickles (halved or whole, depending on preference)
• 1 cup (100g) shredded cheddar cheese
• 4 oz (115g) cream cheese, softened
• 2 tablespoons chopped fresh dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the Coating

• 1 cup (125g) all-purpose flour
• 2 large eggs, beaten
• 1 cup (100g) breadcrumbs (panko recommended for extra crunch)
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

For Frying and Serving

• Vegetable oil for frying
• Ranch dressing or spicy mayo for dipping

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Step-by-Step Instructions

Step 1: Preparing the Filling

1. Drain and dry the pickles. Remove the pickles from the jar, pat them dry with a paper towel, and set them aside. This step ensures the coating sticks well.
2. Mix the cheese filling. In a bowl, combine the shredded cheddar cheese, cream cheese, chopped dill, garlic powder, and onion powder. Stir until well blended.

Step 2: Assembling the Pickle Bombs

1. Stuff the pickles. If using halved pickles, scoop out the seeds with a small spoon to create a cavity. Fill the cavity with the prepared cheese mixture. If using whole pickles, make a slit lengthwise, being careful not to cut all the way through, and stuff with the cheese filling.
2. Chill the stuffed pickles. Place the stuffed pickles on a plate and refrigerate for 15-20 minutes to firm up.

Step 3: Coating the Pickle Bombs

1. Prepare the coating stations. Place the flour in one shallow dish, beaten eggs in a second dish, and breadcrumbs mixed with smoked paprika, salt, and black pepper in a third dish.
2. Coat the pickles. Roll each stuffed pickle in the flour, ensuring it’s fully coated. Dip it into the beaten eggs, then roll it in the breadcrumb mixture. For an extra crispy layer, repeat the egg and breadcrumb steps.

Step 4: Frying the Pickle Bombs

1. Heat the oil. Pour vegetable oil into a deep skillet or fryer, filling it about 2-3 inches deep. Heat the oil to 350°F (175°C).
2. Fry until golden. Carefully lower the coated pickles into the hot oil using tongs. Fry in batches for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
3. Drain and cool. Remove the fried pickle bombs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

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