let’s make fried flamin hot pickle cheese sticks 🌶️🧀🥒💋

Ingredients

• 6 pieces Large Dill Pickles (big, firm pickles; ends trimmed)
• 6 sticks Mozzarella Cheese Sticks (full‑size, refrigerated; cut to fit pickle length)
• 1 cup All-Purpose Flour (for breading; sifted)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 pinch Red 40 Food Coloring (optional, for a subtle pink hue)
• 2 large Eggs (beaten)
• 2 cups Vegetable Oil (for shallow frying; use a neutral oil with high smoke point)

Instructions

1. Prepare the Pickles

   Trim the ends off each pickle, pat dry with paper towels, slice off the tip, and use a small spoon to hollow out the interior, leaving a thin wall.

   Time: PT5M

2. Insert the Cheese

   Cut each mozzarella stick to the length of the pickle, insert the cheese into the hollowed pickle, and trim any excess cheese so it sits flush with the pickle opening.

   Time: PT3M

3. Season the Flour

   In a mixing bowl combine the flour, garlic powder, onion powder, smoked paprika, and the pinch of red 40. Mix well.

   Time: PT2M

4. Prepare Egg Wash

   In a separate bowl, whisk the two eggs until smooth.

   Time: PT1M

5. Bread the Pickles

   Roll each cheese‑filled pickle first in the seasoned flour, shaking off excess, then dip in the egg wash, and finally roll again in the seasoned flour until fully coated.

   Time: PT4M

6. Heat the Oil

   Add the vegetable oil to the shallow pan (about 1/4‑inch deep) and heat over medium heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Fry the Pickles

   Carefully place the breaded pickles in the hot oil. Fry for about 8 minutes, turning every 2 minutes, until the coating is golden‑brown and the cheese is melted.

   Time: PT8M

   Temperature: Medium‑High

8. Drain and Serve

   Remove the fried pickles with tongs, place on a paper‑towel‑lined plate to drain excess oil, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

7g

Carbohydrates

5g

Fat

10g

Fiber

1g