# What You'll Need:
→ Main
01 - 12 small dill pickles (cornichons or mini gherkins), patted dry
02 - 6 slices cheddar 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
# How to make it:
01 - Thoroughly pat the pickles dry with paper towels to remove all excess moisture.
02 - Wrap each pickle tightly with half a slice of cheddar cheese.
03 - Arrange flour in one shallow bowl, beaten eggs in a second, and combine breadcrumbs with smoked paprika, garlic powder, and black pepper in a third.
04 - Dip each cheese-wrapped pickle first into flour, then into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture.
05 - Place coated pickles on a parchment-lined tray and freeze for 10 minutes to set the coating.
06 - Heat approximately 1 inch of vegetable oil 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 golden crispiness.
08 - Transfer fried pickles to a paper-towel-lined plate to drain excess oil and allow to cool slightly before serving.
