# Components:
→ 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
# Directions:
01 - Thoroughly pat the pickles dry with paper towels to remove excess moisture.
02 - Wrap each pickle tightly with a half slice of cheddar cheese.
03 - Set up three shallow bowls with flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, smoked paprika, garlic powder, and black pepper in the third.
04 - Dip each cheese-wrapped pickle first in flour, then in the beaten eggs, and finally coat thoroughly with the breadcrumb mixture.
05 - Place coated pickles on a parchment-lined tray and chill in the freezer for 10 minutes to set the coating.
06 - In a deep skillet or saucepan, heat vegetable oil to 350°F (175°C), filling about 1 inch deep.
07 - Fry the pickles in batches for 2 to 3 minutes each, turning to ensure an even golden brown and crisp texture.
08 - Transfer fried pickles to a paper-towel-lined plate to drain excess oil and let cool slightly before serving.
