Fried Cheesy Pickles

April 20, 2021
4 Ratings
Photo by Molly Yeh
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes 12 pickles
Author Notes

This recipe comes from my cookbook, Molly on the Range. —molly yeh

What You'll Need
  • 12 dill pickle spears
  • 12 slices Havarti cheese
  • 12 egg roll wrappers
  • 1 splash Flavorless oil, for deep-frying
  • 1 splash Ranch dressing mixed with Sriracha to taste, for dipping
  1. Drain your pickles and use a paper towel to pat off any excess moisture. Wrap each pickle in a slice of cheese and then wrap each in an egg roll skin. Seal it well, using a bit of water on the edges.
  2. Pour 2 inches of oil into a large pot. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360ºF.
  3. Working in batches, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Slice in half crosswise and serve with Sriracha ranch.

See what other Food52ers are saying.

  • LeslieO
  • Rebecca
  • akshanks
molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.

3 Reviews

LeslieO April 20, 2021
stop what you are doing and MAKE THESE . . . I have air fried and baked them with great results . . . and I have delegated assembling / rolling and when you slice then all wonky-ness is gone (I am happy for however they get rolled) and they look great and go fast . . . glad the recipe was printed here as more people need to try them
akshanks April 22, 2021
How long and at what temp did you bake them?
Rebecca May 13, 2018
I made these for a party last night and they were absolutely delicious! Easy to make (especially if you have a deep fryer) and gone in a flash. Thanks for the great idea!