Fireball Fried Pickles with Smoky Cheese Dip

Allergens

Dairy, Wheat

Ingredients

• 1. Pickles
• 16 oz jar 2. All
• purpose flour
• 1 cup 3. Buttermilk
• 2 cups 4. Panko breadcrumbs
• 2 cups 5. Smoky cheese sauce: a. Sharp cheddar cheese
• 8 oz, grated b. American cheese
• 4 oz, grated c. Pickle brine from jar
• 1/4 cup d. Unsalted butter
• 2 tbsp e. All
• purpose flour
• 2 tbsp f. Smoked paprika
• 1 tsp g. Hot sauce
• 1/2 tsp 6. Vegetable oil for frying

Instructions

1. Prepare the smoky cheese sauce: In a medium saucepan over low heat, melt butter. Add flour and whisk until smooth. Gradually add pickle brine, stirring constantly until thickened. Remove from heat, and add grated cheeses, stirring until fully melted. Season with smoked paprika and hot sauce to taste. Set aside.
2. Slice pickles into 1/4 inch rounds. In three shallow dishes, place buttermilk, flour, and panko breadcrumbs.
3. Dip each pickle slice in buttermilk, then dredge in flour, shaking off excess. Then dip in buttermilk again, followed by coating with panko breadcrumbs. Repeat for all pickles.
4. In a deep fryer or heavy pot, heat 2 3 inches of vegetable oil to 350°F. Fry pickles in batches until golden brown and crispy, around 2 3 minutes per batch. Drain on paper towels.
5. Serve immediately with smoky cheese sauce for dipping. Enjoy!

Chef’s Insight

Use pickles with a good balance of sourness and crunch for optimal flavor and texture.

Notes

Adjust the spiciness of the cheese sauce according to your preference by adding more or less hot sauce.