Cheesy Stuffed Fried Pickles take the classic bar snack to the next level—think tangy dill pickles oozing with creamy, garlicky cheese, all wrapped in a perfectly crisp, golden breadcrumb shell. Every bite is an explosion of textures and flavors that’s outrageously fun to eat and nearly impossible to resist. If you love pickles, cheese, crunchy snacks, or—let’s be honest—just indulging in delicious, slightly over-the-top appetizers, this one is bound to become your new go-to party trick and a favorite comfort treat at home.
Ingredients You’ll Need
What makes Cheesy Stuffed Fried Pickles so irresistible is how humble, straightforward ingredients come together for unmistakable comfort food magic. Each one plays a unique part in the final taste, texture, and even the irresistible color of these handheld snacks.
- Large whole dill pickles: The star of the show, providing the perfect tang and crunch with each bite.
- Cream cheese (softened): Creates a creamy, rich filling that melts beautifully when fried.
- Shredded cheddar cheese: Adds sharpness and gooey, melty texture to the stuffing.
- Garlic powder: Delivers just the right savory punch to the filling without overpowering the pickles themselves.
- Paprika: Brings lovely warmth and a pop of subtle color to the cheese mixture.
- All-purpose flour: Helps the breading cling to the pickles, making that golden crust possible.
- Large eggs (beaten): Acts as the binder that secures the breadcrumb coating.
- Seasoned breadcrumbs: Add crispy texture and extra flavor on the outside.
- Vegetable oil for frying: Use a neutral oil with a high smoke point for the crispiest, most even results.
- Ranch or spicy mayo for dipping (optional): The perfect creamy counterpart to the crunchy, cheesy pickles.
How to Make Cheesy Stuffed Fried Pickles
Step 1: Prep and Slice the Pickles
Start by draining your whole dill pickles thoroughly and patting them dry with paper towels. This step is crucial for getting that crisp crust later! Carefully slice each pickle lengthwise, but don’t slice all the way through—you just want to create a “pocket” that you can stuff. Think of it like butterflying shrimp or opening a hot dog bun.
Step 2: Make the Cheesy Filling
In a small mixing bowl, stir together the softened cream cheese, shredded cheddar, garlic powder, and paprika. Mix until everything is creamy and kind of irresistible—you’ll want to taste a bit, so don’t blame me if you find yourself “testing” the filling more than once! The mixture should be thick but spreadable.
Step 3: Stuff the Pickles
Spoon or pipe your cheesy mixture into each pickle pocket, being generous but not over-stuffing (a pastry bag or plastic zip-top bag with a corner snipped off works wonders here). Gently press the pickle halves back together so the filling stays cozy inside. If they seem tricky, chill them in the fridge for 10–15 minutes so they firm up a bit for breading and frying.
Step 4: Dredge and Bread
Set up a three-step breading station: flour in one bowl, beaten eggs in another, and the seasoned breadcrumbs in a third. Carefully dredge each stuffed pickle in the flour, tap off any excess, dip it fully in the beaten egg, then coat it thoroughly in the breadcrumbs. Press gently so the coating sticks and covers every nook and cranny.
Step 5: Fry to Golden Perfection
Heat 2 to 3 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Working in small batches, fry the stuffed pickles for 2–3 minutes per side, or until gloriously golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate, draining off any excess oil. Let them cool for just a minute—they’re amazing served hot!
How to Serve Cheesy Stuffed Fried Pickles
Garnishes
For added color and a touch of brightness, a sprinkle of chopped fresh parsley or scallions really pops against the golden crust. A light dusting of extra paprika or cracked black pepper right before serving adds visual flair and just a hint of extra flavor. If you’re feeling decadent, a tiny drizzle of hot honey is a showstopper too!
Side Dishes
Cheesy Stuffed Fried Pickles might steal the spotlight, but they love a good sidekick. Try them alongside classic curly fries or a big platter of fresh vegetable sticks for crunch contrast. For parties, pair them with sliders, mini corn dogs, or a fresh, tangy coleslaw. Anything that can dip and mingle with them is a win!
Creative Ways to Present
For casual get-togethers, a heap of Cheesy Stuffed Fried Pickles on a rustic platter with dipping sauces in the center is always a crowd-pleaser. For game days, serve them in paper cones lined with parchment for an easy grab-and-go feel. If you’re feeling posh, thread bite-sized pieces onto skewers and stand them in a jar—guests love the whimsy and fun presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Cheesy Stuffed Fried Pickles (which is rare!), allow them to cool completely. Store in an airtight container in the refrigerator for up to 2 days. The crust may lose a bit of crispness, but the flavors will still be fantastic with a quick reheat.
Freezing
To freeze, arrange the completely cooled fried pickles on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for about 2 months. When you’re ready, reheat from frozen—no need to thaw.
Reheating
For best results, reheat Cheesy Stuffed Fried Pickles in a 400°F (200°C) oven or air fryer for about 8–10 minutes, or until crispy and heated through. Microwaving is quicker but will make the breading softer, so the oven or air fryer is well worth it for that signature crunch.
FAQs
Can I use baby dill pickles instead of large ones?
Yes, you can! Just keep in mind that baby dill pickles are trickier to stuff and will yield more bite-sized snacks. They’re perfect for party platters, but the filling process gets a bit fiddly, so be patient and use a piping bag for easier stuffing.
Are Cheesy Stuffed Fried Pickles gluten-free?
As written, this recipe uses all-purpose flour and regular breadcrumbs, so it isn’t gluten-free. If you need a gluten-free version, simply swap in your favorite gluten-free all-purpose flour and breadcrumbs. All other ingredients are naturally gluten-free!
What other cheeses can I use for the filling?
The blend of cream cheese and cheddar creates a tangy, melty filling, but you can absolutely get creative! Pepper jack adds a spicy kick, mozzarella brings gooeyness, and a sprinkle of Parmesan gives a nutty depth. Just keep the cream cheese base for the best texture.
Can I bake these instead of frying?
Baking is an option if you’d like a lighter version! Arrange breaded stuffed pickles on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for about 15–20 minutes, flipping once. They’ll be golden with less oil, though the crunch won’t be quite as intense as frying.
How do I keep the filling from leaking out while frying?
The best trick is to chill the stuffed pickles for about 10–15 minutes before breading and frying, which firms up the creamy filling. Sealing the pickle halves tightly and making sure the breading covers every seam keeps the cheese snug inside during frying. Handle them gently when turning in the oil!
Final Thoughts
If you’re looking to dazzle friends, surprise your family, or just treat yourself on a cozy night in, Cheesy Stuffed Fried Pickles are fun to make and a surefire hit at any gathering. Their oozy cheesiness and ultra-crunchy crust are unforgettable. Don’t be surprised when you’re asked to bring them to every party—give them a try, and see why these little flavor bombs might just become your new favorite appetizer!
Print
Cheesy Stuffed Fried Pickles Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 stuffed pickles
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Cheesy Stuffed Fried Pickles are a delicious appetizer perfect for any gathering. Crispy fried pickles are filled with a creamy, cheesy mixture and served with a zesty dipping sauce.
Ingredients
Pickles:
- 8 large whole dill pickles
Cheese Filling:
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Breading:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
Other:
- Vegetable oil for frying
- Ranch or spicy mayo for dipping (optional)
Instructions
- Prepare Pickles: Drain and pat the pickles dry. Slice each pickle lengthwise without cutting through completely.
- Make Filling: Mix cream cheese, cheddar, garlic powder, and paprika. Fill each pickle with the mixture.
- Breading: Dredge pickles in flour, dip in eggs, and coat with breadcrumbs.
- Fry: Fry in oil until golden and crispy.
- Serve: Drain on paper towels and serve hot with dipping sauce.
Notes
- Chilling the stuffed pickles before frying can help them hold together better.
- For a spicier kick, try using pepper jack cheese in the filling.
Nutrition
- Serving Size: 1 stuffed pickle
- Calories: 210
- Sugar: 1g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
