Flamin’hot Cheetos pickles :

Ingredients

• 12 pieces Dill Pickle Spears (Whole spears, sliced lengthwise if large)
• 2 cups Flaming Hot Cheetos Puffs (Crushed into fine crumbs)
• 1 cup All-Purpose Flour (Sifted)
• 0.5 cup Cornstarch (Provides extra crispness)
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (Freshly ground)
• 1 large Egg (Beaten)
• 0.5 cup Milk (Whole or 2% milk)
• 4 cups Vegetable Oil (For deep frying, use a high‑smoke‑point oil)
• 0.5 cup Ranch Dressing (For serving, optional)

Instructions

1. Crush the Flaming Hot Cheetos

   Place the Flaming Hot Cheetos in a zip‑top bag, seal it, and crush with a rolling pin until they become fine crumbs.

   Time: PT5M

2. Prepare the Batter

   In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Add the beaten egg and milk, whisking until a smooth, thick batter forms.

   Time: PT5M

3. Dry the Pickles

   Pat the pickle spears dry with paper towels to remove excess moisture; this helps the batter adhere.

   Time: PT2M

4. Heat the Oil

   Fill the heavy‑bottom pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Coat the Pickles

   Dip each pickle spear into the batter, letting excess drip off, then roll it in the crushed Cheetos crumbs, pressing gently to adhere.

   Time: PT5M

6. Fry the Pickles

   Carefully lower the coated pickles into the hot oil using tongs. Fry for 2‑3 minutes, turning once, until the crust is golden‑brown and crisp.

   Time: PT5M

   Temperature: 350°F

7. Drain and Serve

   Remove the fried pickles with tongs and place on a wire rack or paper‑towel‑lined plate to drain excess oil. Serve immediately with Ranch dressing or your favorite dip.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

22g

Fat

12g

Fiber

1g