Fried Cheesy Pickles

January 30, 2017
3 Ratings
Photo by Molly Yeh
Author Notes

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

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes 12 pickles
  • 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
In This Recipe
  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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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.