We’d planned a weekend getaway to the mountains—just a simple cabin, no agenda, just us, a deck of cards, and a fire. But the weather had its own plans. A surprise snowstorm swept through late Friday night, leaving us completely snowed in. No Wi-Fi, no signal, just the hush of snow and the hum of the fireplace. By midday Saturday, the kids were getting restless, and the pantry options were getting thin—until my husband unearthed a forgotten jar of dill pickles.
That sparked something. I remembered a recipe scribbled in an old notebook—cheesy bacon fried pickles. It sounded chaotic enough to be fun and savory enough to rescue the mood. My daughter grated the cheese while my son crumbled the leftover bacon from breakfast.
We turned our tiny cabin kitchen into a full-on assembly line. My husband manned the frying pan with the precision of someone flipping steaks on a summer grill. The cabin filled with the scent of bacon and warm cheddar, crispy breadcrumbs, and just a hint of pickle brine.
When we finally sat down, gathered around the fire with plates full of crispy, golden pickles and a bowl of ranch in the middle, it didn’t feel like we were snowed in anymore. It felt like we were exactly where we needed to be—with full bellies and cheeks sore from laughing.
Short Description
Crispy, cheesy, and packed with smoky bacon, these fried pickles are an irresistible appetizer that combines bold flavor with crowd-pleasing crunch. Serve them hot with ranch dressing for the ultimate game-day snack or casual party bite.
Key Ingredients
- 1 jar (16 oz) dill pickle spears, drained and patted dry
- 8 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon paprika
- Oil for frying
- Ranch dressing (for dipping)
Tools Needed
- Paper towels
- 3 mixing bowls (for dredging station)
- Deep fryer or large skillet
- Slotted spoon
- Tongs
- Plate lined with paper towels
Cooking Instructions
Step 1: Dry the Pickles
Lay the pickle spears on a layer of paper towels and pat them completely dry. This step is key to avoiding soggy coating later.
Step 2: Prep the Filling
In a small bowl, mix the crumbled bacon with shredded cheddar cheese. Spoon this mixture on top of each pickle spear, pressing gently to make it stick.
Step 3: Set Up Your Dredging Station
In three separate bowls:
– Bowl 1: Flour mixed with paprika
– Bowl 2: Beaten eggs
– Bowl 3: Plain breadcrumbs
Step 4: Bread the Pickles
Wrap each pickle spear tightly with the bacon-cheese mixture. Then dredge each one in flour, dip in egg, and coat with breadcrumbs. Press lightly to help the coating stick.
Step 5: Heat the Oil
Heat oil in a deep fryer or large skillet to 375°F (190°C). The oil should sizzle when a breadcrumb is dropped in.
Step 6: Fry Until Golden
Fry the pickles in batches—don’t overcrowd the pan. Turn them occasionally for even browning. Fry for 3–4 minutes or until golden and crisp.
Step 7: Drain and Serve
Remove with a slotted spoon and let them rest on paper towels to drain excess oil. Serve hot with ranch dressing on the side.
Why You’ll Love This Recipe
– Crunchy texture outside, melty center inside
– Easy to prepare with pantry staples
– A great make-ahead snack for parties or game nights
– Can be fried or air-fried for flexibility
– Kid-friendly and crowd-approved
Mistakes to Avoid & Solutions
Too much moisture in the pickles
Excess liquid prevents the coating from sticking. Dry them thoroughly with paper towels before wrapping.
Cheese falling off during frying
Pack the bacon and cheese mixture firmly onto the pickles, and make sure it’s secured well under the breadcrumb coating.
Oil not hot enough
Oil should be at 375°F—anything lower leads to greasy, soggy pickles. Use a thermometer for accuracy.
Overcrowding the pan
Frying too many at once cools the oil quickly. Work in small batches to maintain crispiness.
Uneven coating
Make sure each step (flour, egg, breadcrumbs) is done fully. Press the breadcrumbs in lightly for even adhesion.
Serving and Pairing Suggestions
These pickles are best served hot, fresh from the fryer with ranch or spicy aioli on the side.
Perfect for:
– Appetizer platters
– Casual parties
– BBQs or tailgating events
– Game-day snacks
Pair with:
– Crisp beer or hard cider
– Grilled burgers or sliders
– Fresh veggie sticks for balance
Storage and Reheating Tips
To store: Keep leftover pickles in an airtight container lined with a paper towel to absorb moisture. Refrigerate for up to 3 days.
To reheat: Avoid the microwave. Reheat in an air fryer at 375°F for 3–4 minutes or in a 400°F oven for 8–10 minutes to restore crunch.
FAQs
1. Can I use pickle chips instead of spears?
Yes, but spears hold the filling better. Chips may need less cheese and bacon to avoid overflow.
2. Can I make these in the air fryer?
Absolutely. Set your air fryer to 375°F and cook for about 6–8 minutes, flipping halfway through.
3. Can I prep them ahead of time?
Yes, assemble and bread the pickles, then refrigerate on a tray for up to 12 hours before frying.
4. Are these gluten-free?
Not as written. Use gluten-free flour and breadcrumbs to make a GF version.
5. What’s the best cheese alternative?
Pepper jack adds a spicy kick, while mozzarella melts smoothly for a milder option.
Tips & Tricks
– Freeze bacon-cheese-wrapped pickles for 15 minutes before breading to make them easier to handle.
– Try panko for an extra-crunchy coating.
– Add a pinch of garlic powder or cayenne to the flour for a flavor boost.
– Use tongs or a spider strainer for safe and easy frying.
– Don’t skip the paper towel drain—it keeps the coating crisp.
Recipe Variations
Spicy Jalapeño Kick
Swap cheddar for pepper jack and add a slice of pickled jalapeño between the pickle and cheese.
Southwest Style
Use crushed tortilla chips instead of breadcrumbs, and mix in smoked paprika and cumin with the flour.
Vegetarian Option
Omit the bacon and add a small slice of roasted red pepper or sun-dried tomato with the cheese.
Sweet & Savory
Wrap sweet pickles with a brown sugar-glazed bacon and cheddar combo for a contrasting bite.
Mini Snack Skewers
Cut spears in half, stack two with bacon and cheese between, skewer them, and bread as one piece.
Final Thoughts
That snowed-in weekend didn’t go the way we planned—but those pickles turned out to be the highlight. They were crunchy, gooey, salty, and a little bit silly. The kind of food that turns a quiet afternoon into a memory. Every time I make them now, I can still hear the crackling fire and my son saying, “We should get snowed in more often.”
It’s funny how a simple dish like this can become a bookmark in your life. So next time you’re stuck indoors or looking for a way to liven up the day, try these. You might just end up making a new favorite tradition without even meaning to.
Cheesy Bacon Fried Pickles
Ingredients
- 1 jar 16 oz dill pickle spears, drained and patted dry
- 8 slices of bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs
- 1 teaspoon paprika
- Oil for frying
- Ranch dressing for dipping
Instructions
- Lay pickle spears on paper towels and pat them completely dry to help the coating stick better.
- In a small bowl, mix crumbled bacon with shredded cheddar. Press the mixture onto each pickle spear.
- Prepare three bowls:
- – Bowl 1: Flour + paprika
- – Bowl 2: Beaten eggs
- – Bowl 3: Plain breadcrumbs
- Coat the pickles: Wrap each pickle with the bacon-cheese mix, then dip in flour, egg, and breadcrumbs. Press to help it stick.
- In a deep fryer or skillet, heat oil to 375°F (190°C) until it sizzles when you drop in a breadcrumb.
- Fry pickles in small batches for 3–4 minutes, turning occasionally, until crisp and golden.
- Remove with a slotted spoon, drain on paper towels, and serve hot with ranch dressing.
