Get ready for the easiest, most delicious pub food of LIFE.
Apparently pickles are a common pregnancy craving (or at least that’s what I’ve heard). I’ve always liked pickles, and this summer I became a big fan of ordering deep-fried pickles with a pint of cider as a snack at a pub.
I did this a couple times after soccer games, when the girls would go for apps and beers, and my teammates were all like “she loves pickles – maybe she’s pregnant?!” Sure enough, one time I ordered an iced tea with them, because I actually was pregnant, but had known for less than a week.
Now they call me “pickle girl” or something. I can’t say I mind… pickles are deeeelicious.
So, one day I was dreaming about deep-fried pickles, but was thinking the whole batter thing would be too much effort. I also had a strange desire to add cheese…
And then it hit me – why can’t I use the same method for my Buffalo Chicken Rolls to make cheesy deep-fried dill pickles?!
Turns out… I can!
These are sooo good with a bit of ranch dressing on the side. Or alone. I love love love them. I’m definitely team pickles… although I don’t eat them straight from the jar, because they’re so much better fried, with cheese 🙂
Note – I have made these by baking them, and also by deep-frying them. They get crispier when fried, but are equally delicious either way!
- 12 egg roll/spring roll wrappers
- 8 large dill pickles, quartered lengthwise
- 4 oz (or more!) cheese, sliced into 12 long strips (I used marble)
- Ranch dressing, for dipping
- Cooking spray (if baking)
- Canola oil (if frying)
- In the middle of each wrapper, lay two strips of dill pickle with one strip of cheese. Roll it up, and brush water on the corners and sides to seal. If baking, place rolls on a lined baking sheet, and spray with cooking spray. Bake for 12-15 minutes, or until golden brown. If frying, heat canola oil to 350 degrees (either in a pot or deep-fryer) and fry until golden. Serve with ranch dressing for dipping.