Molly Yeh Makes Cheesy Fried Pickles
Molly Yeh Makes Cheesy Fried Pickles is a easy American recipe that serves 4. 200 calories per serving. Recipe by Food Network on YouTube.
Prep: 15 min | Cook: 13 min | Total: 38 min
Cost: $9.80 total, $2.45 per serving
Ingredients
- 12 pieces Dill Pickle Spears (extra‑crisp spears; keep brine for later use)
- 6 slices Havarti Cheese (cut each slice in half to wrap each pickle)
- 12 pieces Egg Roll Wrappers (refrigerated section; use one wrapper per pickle)
- 2 cups Canola Oil (for deep frying; heat to 350°F)
- 2 tablespoons Water (to wet and seal wrapper edges)
- 0.5 cups Ranch Dressing (store‑bought or homemade)
- 2 tablespoons Sriracha Sauce (adjust to taste)
Instructions
Drain Pickles
Remove the dill pickle spears from the jar and set the brine aside for later use.
Time: PT2M
Pat Dry
Lay the spears on paper towels and gently pat them dry to eliminate excess moisture.
Time: PT2M
Slice and Wrap Cheese
Cut each Havarti slice in half. Place a half‑slice around each pickle spear, pressing gently so the cheese adheres.
Time: PT3M
Prepare Egg Roll Wrappers
Lay an egg‑roll wrapper on a clean surface in a diamond orientation.
Time: PT2M
Assemble and Seal
Place the cheese‑wrapped pickle on the lower edge of the wrapper. Roll tightly, wetting the top edge with water, then fold the side edges toward the center and continue rolling until sealed.
Time: PT4M
Make Sriracha Ranch Dipping Sauce
In a small bowl, combine ranch dressing with sriracha sauce; stir until smooth. Adjust heat to taste.
Time: PT2M
Heat Oil
Pour canola oil into the deep skillet to a depth of about 2 inches. Heat over medium‑high until it reaches 350°F.
Time: PT3M
Temperature: 350°F
Fry the Rolls
Carefully lower the assembled rolls into the hot oil. Fry 2‑3 minutes per side, turning with tongs, until golden brown and crisp.
Time: PT8M
Temperature: 350°F
Drain and Cool
Remove the fried rolls with tongs and place on a wire rack to drain excess oil and cool slightly.
Time: PT2M
Slice and Serve
Using a sharp knife, cut each roll on a bias (diagonal) to create bite‑size pieces. Serve immediately with the sriracha ranch dip.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 5g
- Carbohydrates
- 12g
- Fat
- 15g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Milk, Gluten, Soy
Ingredient Substitutions
- Instead of Dill Pickle Spears: Bread and butter pickle spears
- Instead of Havarti Cheese: Swiss cheese, Monterey Jack
- Instead of Egg Roll Wrappers: Spring roll wrappers, Phyllo dough
- Instead of Canola Oil: Vegetable oil, Peanut oil
- Instead of Ranch Dressing: Buttermilk dressing
- Instead of Sriracha Sauce: Hot sauce
Equipment Needed
- Cutting Board
- Chef's Knife
- Paper Towels
- Small Mixing Bowl
- Whisk (optional)
- Tongs
- Deep Skillet or Pot
- Wire Rack
- Measuring Spoons
Critical Steps — Do Not Skip
- Drain and thoroughly dry pickle spears
- Seal egg roll wrapper edges with water
- Maintain oil temperature around 350°F
Chef Tips from the Video
- Reserve a tablespoon of the pickle brine and stir it into the sriracha ranch for extra tang.
- Add a pinch of garlic powder to the ranch for deeper flavor.
- Serve with extra sriracha on the side for those who like more heat.
Troubleshooting
Wrapper tears during rolling
Moisten the edges more generously and avoid over‑filling each roll.
Cheese leaks out while frying
Wrap the cheese tightly and use a slightly smaller cheese slice.
Rolls are soggy, not crisp
Make sure the oil is at 350°F before adding rolls; fry in small batches to maintain temperature.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes to restore crispness.
Freezer: Not recommended – cheese may become grainy after freezing.
Room temperature: Best served immediately; can sit at room temperature for up to 1 hour but will lose crispness.
Make-Ahead Tips
- Assemble the cheese‑wrapped pickles and roll them in egg‑roll wrappers; cover and refrigerate up to 4 hours before frying.
- The sriracha ranch dip can be made a day ahead and stored in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of fried cheesy pickles in American late‑night cuisine?
Fried pickles emerged as a bar‑food staple in the Southern United States during the 1990s, offering a salty, tangy snack that pairs perfectly with beer. Adding cheese and an egg‑roll wrapper modernizes the classic, creating a richer, indulgent version that reflects today’s comfort‑food trends.
What are traditional regional variations of fried pickles in the United States?
In the South, fried pickles are typically battered and served plain. In the Midwest, they’re often breaded with panko. Some West Coast chefs experiment with cheese‑filled versions like this recipe, while the Northeast sometimes adds a spicy mustard dip.
How are fried cheesy pickles traditionally served in American bar food culture?
They’re usually presented on a platter with a side of ranch or a spicy dipping sauce, often as a shareable appetizer alongside wings, onion rings, and mozzarella sticks. The bite‑size, bias‑cut pieces make them easy to eat with fingers.
What occasions or celebrations are fried cheesy pickles commonly associated with in the US?
They’re popular at casual gatherings such as game‑day parties, tailgates, and late‑night after‑work snacks. Their indulgent nature also makes them a hit at bar‑becues and informal holiday get‑togethers.
How does the fried cheesy pickle fit into the broader American comfort food tradition?
It combines three comfort‑food pillars—pickles for tang, melted cheese for richness, and deep‑frying for crunch—mirroring the American love for salty, fried snacks that are both familiar and a little adventurous.
What are the authentic traditional ingredients for fried cheesy pickles versus acceptable substitutes?
Traditionally the dish uses dill pickles, a simple flour batter, and vegetable oil. This recipe swaps the batter for an egg‑roll wrapper and uses Havarti cheese for meltiness; suitable substitutes include Swiss or Monterey Jack cheese and spring‑roll wrappers.
What other American bar snacks pair well with fried cheesy pickles?
They pair nicely with classic bar foods like buffalo wings, loaded nachos, onion rings, jalapeño poppers, and a cold craft beer or a crisp lager.
What are the most common mistakes to avoid when making fried cheesy pickles?
Common errors include not drying the pickles (resulting in soggy rolls), failing to seal the wrapper edges (causing leaks), and frying at too low a temperature (making the rolls greasy). Follow the critical steps for best results.
Why does this recipe use an egg roll wrapper instead of a traditional batter?
The egg‑roll wrapper provides a thin, crispy crust that holds the cheese and pickle together without the heaviness of a flour batter, allowing the cheese to melt while the exterior stays crunchy.
Can I make fried cheesy pickles ahead of time and how should I store them?
Yes, you can assemble the rolls and keep them covered in the refrigerator for up to 4 hours before frying. Store the sriracha ranch dip in an airtight container in the fridge; reheat the fried rolls briefly in a hot oven to regain crispness.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking content, from quick home‑cooking tutorials and celebrity chef shows to in‑depth culinary techniques and themed recipe series.
How does the YouTube channel Food Network's approach to snack recipes differ from other cooking channels?
Food Network often emphasizes professional production values, clear step‑by‑step visuals, and a focus on approachable yet restaurant‑quality results, whereas many other channels may rely on more informal, home‑kitchen setups.
Last updated: August 29, 2026
