# Ingredients:
→ Main
01 - 12 small dill pickles (cornichons or mini gherkins), patted dry
02 - 6 slices cheddar cheese (or any meltable cheese), halved
03 - 2 large eggs
→ Breading
04 - ½ cup all-purpose flour (or gluten-free flour)
05 - 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
06 - ½ teaspoon smoked paprika
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon black pepper
→ For Frying
09 - Vegetable oil, for frying
# Instructions:
01 - Pat the pickles dry thoroughly with paper towels to remove excess moisture.
02 - Wrap each pickle tightly with a half slice of cheese.
03 - Place flour in one shallow bowl, beaten eggs in a second, and the breadcrumb mixture combined with smoked paprika, garlic powder, and black pepper in a third.
04 - Dip each cheese-wrapped pickle sequentially in flour, egg, then breadcrumb mixture, ensuring full coverage.
05 - Arrange coated pickles on a parchment-lined tray and freeze for 10 minutes to set the coating.
06 - Heat vegetable oil about 1 inch deep in a deep skillet or saucepan to 350°F (175°C).
07 - Fry pickles in batches for 2 to 3 minutes, turning to ensure even browning until golden and crispy.
08 - Transfer fried pickles to paper towels to drain excess oil and let cool slightly before serving.
