# What You 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 - 0.5 cup all-purpose flour (or gluten-free flour)
05 - 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
06 - 0.5 teaspoon smoked paprika
07 - 0.25 teaspoon garlic powder
08 - 0.25 teaspoon black pepper
→ For Frying
09 - Vegetable oil, for frying
# How to Make:
01 - Thoroughly pat pickles dry using paper towels to remove excess moisture.
02 - Wrap each pickle tightly with a half slice of cheddar cheese.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs combined with smoked paprika, garlic powder, and black pepper.
04 - Dip each cheese-wrapped pickle in flour, then egg, and finally coat evenly with the breadcrumb mixture.
05 - Place coated pickles on a parchment-lined tray and chill in the freezer for 10 minutes to help the coating set.
06 - Heat about 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 each, turning to ensure even browning until golden and crispy.
08 - Transfer fried pickles to a paper-towel-lined plate to drain excess oil and let cool slightly before serving.
