Spicy Fried Pickles with Mozzarella
Okay, let’s be real for a sec: Spicy Fried Pickles with Mozzarella are basically snack-time gold. Ever face that moment when you want something salty, crispy, cheesy, and… just a lil’ bit offbeat? (Happens to me more than I care to admit.)
Sometimes regular fried pickles are tasty, but they just need oomph—so why not throw mozzarella into the mix, right? If this has you nodding, you might also want to check out these spinach garlic meatballs stuffed with mozzarella when you’re feeling that cheese itch. Let’s get right to it.
HOW TO MAKE CHEESY DILL PICKLE CHIPS
Trust me, making Spicy Fried Pickles with Mozzarella surprised even me with how easy it could be. First off, don’t stress if you haven’t fried stuff before. We’re not building a rocket here, just having fun in the kitchen. I begin by slicing up classic dill pickles. And when I say “classic” I mean—the cheapest jar at the store works fine.
Dry off your pickle slices with a paper towel. This part matters! The cheese won’t stick if they’re all wet (imagine trying to tape something onto a puddle). Then, set up three bowls: one with flour, one with beaten eggs, and one with that shredded mozzarella and a few spicy seasonings—think cayenne, black pepper, and, if you love drama, a little smoked paprika.
Dip each pickle slice into the flour, dunk it in the egg, and smother it in the mozzarella mix. Here’s a weird tip—press the cheese in a bit with your fingers. It gets messy, but I swear this works like a charm. Fry those babies in oil until they’re crispy and melty. If you want it healthier, pop them in an air fryer at 400°F for eight-ish minutes. My first try, half the cheese tried to escape, but the taste? Five-star restaurant stuff.
“I tried these for my game night and honestly… people fought over the last few bites! The spicy kick and gooey cheese make them kinda addictive.”
Spicy Fried Pickles with Mozzarella
SERVING SUGGESTIONS
Gosh, there’s no wrong way here, but these are my go-to moves:
- Awesome dip alert: Garlic mayo, ranch, or cool sriracha ranch makes everything tastier
- Stack them on a burger—wild but so good
- Serve with crisp celery if you need balance (or, you know, a reason to say you ate veggies)
- Sneaky hack: add them to your party snacks and expect compliments, seriously
Friends always tell me, “They’re way better than bar food!” Maybe they’re just being nice, but my ego likes to believe it’s true.
Spicy Fried Pickles with Mozzarella
STORAGE
I get asked a lot, “Can I save these for later?” I mean, yes, but… nothing beats them fresh and hot. If you really have leftovers, cool them first, then stash them in an airtight container in the fridge. They last a couple days, tops (in my house it’s like, gone in an hour).
To reheat, toss ‘em under the broiler or back in the air fryer. Skip the microwave unless you want soggy pickles—trust me, I tried once when desperate and, wow, no thanks. The crispiness is half the magic of these Spicy Fried Pickles with Mozzarella.
Spicy Fried Pickles with Mozzarella
WHAT TO SERVE WITH THIS DISH
If I’m honest, these crispy bites are showstoppers solo. But I get it, sometimes you need a little more on the table. A crisp salad (arugula’s great), or thin sliced carrots or cucumbers. They play nice with other bar food—or, if you’re hangry, pile them next to some grilled chicken or a burger. Sometimes, my guilty pleasure is a cold soda or light beer with them—simple, but it hits different.
My pro move? Serve ‘em up with a batch of fun sides like these spicy chickpea shakshuka bites, so there’s something for everyone. You’ll basically look like a food wizard to your friends, and your kitchen smells amazing.
Spicy Fried Pickles with Mozzarella
INGREDIENTS (+ NOTES & SUBSTITUTIONS)
Here’s what you’ll want:
- Dill pickle chips (cut from whole pickles if you’re feeling fancy, or buy pre-sliced)
- Shredded mozzarella cheese (low-moisture works best)
- All-purpose flour (helps everything stick)
- Eggs (beaten, for that golden crust)
- Spices: Paprika, cayenne, black pepper—go wild, or keep it basic
- Oil for frying (vegetable, canola, or even olive oil)
Spicy Fried Pickles with Mozzarella
Notes and swaps: Don’t have mozzarella? Pepper jack works if you want a spicy kick. Gluten-free flour is fine, too. Not into spicy? Skip the cayenne, no one’s judging.
Wrapping up, if Spicy Fried Pickles with Mozzarella have you drooling, you honestly need to try a few more fun ideas like the ones in that Crispy Cheesy Dill Pickle Chips – Slice of Jess post for even more full-throttle pickle action. And hey, if dessert’s on your mind, find some sweet inspiration right here: 10 simple healthy dessert recipes with macros gluten free no sugar. Let’s be snack geniuses together.
Spicy Fried Pickles with Mozzarella
PrintSpicy Fried Pickles with Mozzarella
Crunchy and cheesy, these Spicy Fried Pickles are the perfect snack with a kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Dill pickle chips
- Shredded mozzarella cheese (low-moisture)
- All-purpose flour
- Beaten eggs
- Spices: Paprika, cayenne, black pepper
- Oil for frying (vegetable, canola, or olive oil)
Instructions
- Slice dill pickles and dry them off with a paper towel.
- Prepare three bowls: one with flour, one with beaten eggs, and one with shredded mozzarella and spices.
- Dip each pickle slice into the flour, dunk it in the egg, and then coat it with the mozzarella mix, pressing the cheese onto the pickles.
- Fry in oil until crispy and golden or air fry at 400°F for about 8 minutes.
Notes
For a spicier kick, replace mozzarella with pepper jack cheese. Use gluten-free flour if needed. To reheat, use the broiler or air fryer for best results. Avoid the microwave to keep them crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg
