Ingredients
- 2 cups chopped pickles or relish
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 cup breadcrumbs
- 1 egg, beaten
- Oil for frying
Instructions
- In a bowl, mix cream cheese and mayonnaise until smooth.
- Add chopped pickles, cheddar cheese, garlic powder, black pepper, and paprika. Mix well.
- Refrigerate the mixture for 20–30 minutes to firm up.
- Shape the mixture into small bite-sized balls.
- Dip each ball into beaten egg, then coat with breadcrumbs.
- Heat oil in a pan over medium heat.
- Fry the coated balls for 2–3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
- Garnish with parsley if desired and serve warm.
Notes
- Chill the mixture to make shaping easier.
- Use dill pickles for a tangy flavor or sweet pickles for a milder taste.
- Double coat for extra crispiness.
- Can be baked or air-fried as a lighter option.
- Store in the refrigerator for up to 3 days.
- Reheat in oven to maintain crunch.
- Freeze before frying for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
