# Components:
→ Main
01 - 12 small dill pickles, 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
# Directions:
01 - Pat pickles thoroughly with paper towels to remove excess moisture.
02 - Wrap each pickle tightly with a half slice of cheddar cheese.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with smoked paprika, garlic powder, and black pepper.
04 - Dip each cheese-wrapped pickle first in flour, then egg, and finally coat thoroughly with the breadcrumb mixture.
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, turning occasionally to achieve even golden crispiness.
08 - Transfer fried pickles onto paper towels to drain excess oil and let cool slightly before serving.
