Ingredients
Equipment
Method
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and garlic powder until well combined. This ensures all the seasonings are evenly distributed throughout the batter.1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder
- To the dry ingredients, add the shredded sharp cheddar cheese, shredded Monterey Jack cheese, and the finely chopped dill pickles. Gently toss these ingredients together with a fork or your fingertips, ensuring the pickles and cheeses are coated lightly with the flour mixture. This step helps prevent the cheese from clumping together and distributes the pickle flavor.1 cup shredded sharp cheddar cheese, 1/2 cup shredded Monterey Jack cheese, 1/4 cup finely chopped dill pickles
- In a separate small bowl, whisk together the lightly beaten large egg and the milk until smooth. This mixture will act as the binder for your ingredients.1 large egg, 1/4 cup milk
- Pour the wet ingredients into the bowl with the dry ingredients, cheeses, and pickles. Stir everything together with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. The batter should be thick and somewhat chunky, holding its shape.
- Pour your chosen frying oil into a heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat to approximately 350°F (175°C). It's crucial to maintain this temperature for optimal crispiness and to prevent the bites from becoming greasy. You can test the oil temperature by dropping a tiny bit of batter; it should sizzle immediately and float.Oil for frying
- Carefully drop rounded tablespoons of the batter into the hot oil, being sure not to overcrowd the pot. Fry in batches of 4-6 bites at a time.
- Fry the pickle cheese bites for about 3-4 minutes per side, or until they are a beautiful golden brown and puffed up. Use a slotted spoon or spider strainer to gently turn them over to ensure even cooking and browning.
- Once golden and crispy, remove the bites from the hot oil using the slotted spoon and transfer them to a plate lined with paper towels. This will absorb any excess oil.
- Serve your Crispy Pickle Cheese Bites immediately while they are hot, golden, and delightfully gooey. They are perfect on their own or with your favorite dipping sauce.
Notes
To store any leftover Crispy Pickle Cheese Bites, allow them to cool completely at room temperature. Once cool, place them in an airtight container or a resealable plastic bag. They can be stored in the refrigerator for up to 2-3 days. To reheat, the best method for retaining their crispiness is to place them on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through and the exterior is once again crispy. You can also reheat them in an air fryer at 350°F (175°C) for 3-5 minutes. Microwaving is not recommended as it can make them soggy. Freezing is not ideal for this recipe as the texture can be significantly compromised upon thawing and reheating.