Fried Cheese Pickles

Fried pickles are a staple of Southern cuisine. These tasty and tangy pickles are delicious just like French fries, but with an even better flavor.

And they’re even better when they’re coated with delicious cheese and wonton egg wrappers for extra crunch!

Besides wrapping them in the wrappers, you can coat them with flour and egg, or breadcrumbs. Whatever you decide, I am sure you will love these.

Which Pickles To Use?

There are different types of pickles you can use for this dish. Here are some of the most popular:

• Dill pickles – These are the most popular types of pickles. You have plenty of options in the grocery aisle: whole pickles, spear pickles, slices – basically in every shape. For this recipe, you can choose whole or spear pickles. The spear pickles are a bit easier to work with, but if you want a rich pickle flavor, go with the whole pickles. 

• Sour pickles – These pickles are made in vinegar-less brine. They are fermented in a mix of water, pickling salt, and spices. Unlike other pickles, they do not have that vinegar bite of sweetness. They are just sour.

• Kosher pickles – These are not necessarily Kosher in the terms of preparation. The term refers to a style of pickling, using salt brine and a generous amount of dill and garlic. 

• Gherkin pickles – These are a smaller variety of pickles. They are bumpier than classic pickles and are quite small, typically under 2-inches. 

These are some of the best pickles to choose from for this recipe.

Key steps in making the cheesy fried pickles:

Making fried cheesy pickles in the comfort of your home is very easy. Still, here are some useful tips that will help you to make this perfect:

• Make sure you dry the pickles; soaking wet pickles will leak out their water and cause your oil to splatter, which is very dangerous and may cause burns. Also, the pickle water may ruin your wonton wrapper as it leaks out, and then cause your cheese to melt out. So, always dry your pickles and let them drain on paper towels before use. 
• Choose quality cheese; quality cheese here is also important. It will give some extra flavor to your pickles. I chose the Tilsit cheese, but you can use Havarti, Monterey Jack, or Emmental cheese. If you only have American or cheddar, that will work too, but it won’t be as tasty.
• Brush the wrapper; To have a perfect seal of the cheese and pickles, you can use wonton egg wrappers. Make sure your brush the edges with some water so the wrapper edges will stick nicely and keep it all closed.
• Use plenty of oil; Be generous with the oil you are using, especially if you are not using the deep fryer. Heat at least 2-inches of oil in a skillet or sauce pot and fry the pickles until the wrappers are golden brown.

How To Serve Cheesy Fried Pickles

Almost every fried dish is served with dipping sauce. These cheesy fried pickles are no exception.

My preferred way is to serve cheesy fried pickles is with Sriracha mayo. Other types of hot sauces and dips will work too. Garlic aioli and simple sour cream work like a charm.

Can I Make These Differently?

As mentioned earlier, you can use the classic breading method for these pickles. To make breaded pickles, wrap your pickles into a cheese slice. Coat the cheese with flour, dip it into the beaten egg, and coat it with breadcrumbs.

Fry the pickles as you would anything breaded, until golden brown. Place the pickles on a paper-lined plate and let them drain from excess oil. Serve as desired.

Fried Cheese Pickles

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 8 pickles

Ingredients

• 8 pickles or 8 pickle spears if you want thinner cheesy pickles
• 8 slices of Tilsit, American, or cheddar cheese
• 8 egg roll wrappers
• Water, to brush the egg roll wrappers

Instructions

1. Heat 2-inches of oil to 375°F.

2. Using paper towels, dry the pickles thoroughly. 

3. Place the egg roll wrapper on a kitchen counter. Place a cheese slice (that should be smaller than the wrapper) in the center of the wrapper. 

4. Place a pickle on top of a cheese slice. Brush the edges of an egg wrapper with water and roll it over the pickle.

5. Fold in the edges and close the pickle tightly into the wrapper. Repeat for the rest.

6. Fry the pickles for 1 ½ minutes. Do not overcrowd the skillet or sauce pot with the wrapped pickles. I usually fry only two in the same batch.

7. Remove the fried pickles from the oil and place them on a paper-lined plate.

8. Cut the pickles in half and serve with your favorite dip.

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