Description
Each popper crackles under a golden panko coat, revealing tangy dill pickle and a creamy bacon-cheese heart. A sprinkle of chives and smoky spices elevates every crunchy bite.
Ingredients
- 12 large dill pickles
- 8 ounces cream cheese softened
- 4 slices bacon cooked and crumbled
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tablespoon milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 cups vegetable oil
- 2 tablespoons fresh chopped chives
Instructions
- Slice each dill pickle in half lengthwise and scoop out the seeds to create a cavity.
- In a medium bowl combine cream cheese, crumbled bacon, garlic powder, paprika, and black pepper until smooth.
- Spoon the cheese mixture into each pickle half, pressing gently to fill the cavity.
- Prepare three shallow dishes: place flour in the first, whisk eggs with milk in the second, and set panko breadcrumbs in the third.
- Dredge each stuffed pickle first in flour, then dip in the egg mixture, and finally coat evenly with panko breadcrumbs.
- Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
- Fry the pickle poppers in batches for 2 to 3 minutes per side or until golden brown and crispy.
- Remove poppers with a slotted spoon and drain on paper towels.
- Garnish with chopped chives and serve immediately while hot.
Notes
- For a lighter version bake at 400°F (200°C) for 15 to 20 minutes instead of frying.
- Make sure oil is fully heated before frying to prevent soggy coating.
- Use plain panko breadcrumbs for extra crunch and even browning.
- These are best served fresh to maintain maximum crispiness.