Fried Cheesy Pickles

By molly yeh
January 30, 2017
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Author Notes: This recipe comes from my cookbook, Molly on the Range.molly yeh

Makes: 12 pickles
Prep time: 10 min
Cook time: 10 min

  • 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.

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