Ingredients:
1 jar (16 oz) dill pickle spears, drained and patted dry
8 slices of bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1 teaspoon paprika
Oil for frying
Ranch dressing for dipping
Directions:
Lay out the pickle spears on a paper towel to remove excess moisture.
In a bowl, mix together the crumbled bacon and shredded cheddar cheese. Place a spoonful of this mixture onto each pickle spear and wrap tightly.
Prepare three separate bowls for breading: one with flour seasoned with paprika, one with beaten eggs, and one with breadcrumbs.
Roll each bacon and cheese-wrapped pickle first in the flour, then dip in the egg, and finally coat in the breadcrumbs.
Heat oil in a deep fryer or large skillet to 375°F (190°C). Fry the breaded pickles in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes.
Remove the fried pickles with a slotted spoon and drain on paper towels.
Serve the Cheesy Bacon Fried Pickles hot with ranch dressing for dipping. Enjoy this unique and tasty snack that combines the tangy crunch of pickles with the savory flavors of bacon and cheese.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: Approximately 300 kcal per serving | Servings: 4 servings
