# What You’ll Need:
→ 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
05 - 1 cup panko breadcrumbs
06 - ½ teaspoon smoked paprika
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon black pepper
→ For Frying
09 - Vegetable oil, for frying
# How-To:
01 - Pat the pickles dry thoroughly with paper towels to remove excess moisture.
02 - Wrap each pickle tightly with a half slice of cheddar cheese.
03 - Place flour in one shallow bowl, beaten eggs in another, and mix breadcrumbs with smoked paprika, garlic powder, and black pepper in a third bowl.
04 - Dip each cheese-wrapped pickle first in flour, then in egg, followed by the breadcrumb mixture, ensuring even coating.
05 - Place coated pickles on a parchment-lined tray and chill in the freezer for 10 minutes to set the coating.
06 - Heat about 1 inch of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
07 - Fry pickles in batches for 2 to 3 minutes each, turning to ensure even crispiness until golden brown.
08 - Transfer fried pickles to a paper-towel-lined plate to drain excess oil. Let cool slightly before serving.
