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Crispy fried dill pickles stuffed with mozzarella and ham, coated in a crunchy panko breadcrumb crust, perfect for game day or gatherings.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 large dill pickles (large and firm)
  • 8 ounces mozzarella cheese (substitute cheddar for bolder taste)
  • 4 slices ham (turkey can be used as substitute)
  • 1 cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 cup panko breadcrumbs
  • 2 inches vegetable or canola oil for frying
  • 1/2 cup spicy mayonnaise (ranch or aioli can be used)

Instructions

  1. Trim the ends off each large dill pickle with a sharp knife.
  2. Hollow out the centers of the pickles using an apple corer or a small spoon.
  3. Roll a slice of mozzarella tightly with a slice of ham to form a compact bundle.
  4. Stuff the mozzarella-ham bundles into the hollowed pickles, pressing gently to fit.
  5. Slice the stuffed pickles into 1/4-inch-thick rounds.
  6. Beat the eggs and set up three shallow dishes: flour, beaten eggs, and panko breadcrumbs.
  7. Dredge each stuffed pickle round in flour, coating all sides.
  8. Dip each floured round into the beaten eggs, letting excess drip off.
  9. Press each round into panko breadcrumbs until fully coated.
  10. Pour 2 inches of vegetable or canola oil into a deep skillet and heat over medium-high to 375°F (190°C), testing with a small piece of bread.
  11. Fry a few coated pickle rounds at a time without crowding the pan for 1–2 minutes, flipping halfway, until golden brown.
  12. Remove the fried pickles with a slotted spoon and drain on paper towels.

Notes

For extra crunch, double coat by repeating the flour, egg, and panko steps., Bake as a lighter alternative: preheat oven to 425°F (220°C) and bake coated pickles for 15–20 minutes until golden and crisp., Store leftovers in an airtight container in the fridge up to 2 days; reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispness., Freeze un-fried stuffed pickles by freezing on a sheet until solid, then transfer to freezer bag for up to 3 months; fry from frozen, adding extra cooking time., Choose large, firm dill pickles to prevent sogginess., Do not overcrowd the pan to keep oil temperature steady and coating crispy.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 4-6 rounds per serving
  • Calories: Approximately 250 calories per serving
  • Fat: 14 grams per serving
  • Carbohydrates: 18 grams per serving
  • Protein: 12 grams per serving