# 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 Make It:
01 - Pat pickles thoroughly with paper towels to eliminate excess moisture.
02 - Envelop each pickle tightly with half a slice of cheddar cheese.
03 - Set out three shallow bowls containing flour, beaten eggs, and breadcrumb mixture with smoked paprika, garlic powder, and black pepper.
04 - Sequentially dip cheese-wrapped pickles into flour, then egg wash, then breadcrumb mixture, coating evenly.
05 - Arrange coated pickles on parchment-lined tray and freeze for 10 minutes to firm the coating.
06 - Warm vegetable oil to 350°F (175°C) in a deep skillet or saucepan, about 1 inch deep.
07 - Fry pickles in batches for 2 to 3 minutes, turning occasionally until golden brown and crispy.
08 - Remove pickles with a slotted spoon, drain on paper towels, and allow to cool slightly before serving.
