# What You'll Need:
→ Main
01 - 12 small dill pickles (cornichons or mini gherkins), patted dry
02 - 6 slices cheddar cheese, each 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, sufficient for frying (approx. 1 inch depth)
# How to Make It:
01 - Thoroughly pat pickles dry using paper towels to remove all excess moisture.
02 - Wrap each pickle tightly with one half slice of cheddar cheese to ensure full coverage.
03 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko breadcrumbs with smoked paprika, garlic powder, and black pepper in the third.
04 - Dip each cheese-wrapped pickle sequentially into flour, then egg, and finally coat thoroughly with the seasoned breadcrumb mixture.
05 - Place coated pickles on a parchment-lined tray and chill in the freezer for 10 minutes to set the coating.
06 - Heat vegetable oil to 350°F (175°C) in a deep skillet or saucepan to approximately 1 inch depth.
07 - Fry pickles in batches for 2 to 3 minutes, turning occasionally to achieve an even, golden-brown crispness.
08 - Transfer fried pickles to a paper towel-lined plate to drain excess oil; allow to cool slightly before serving.
