Fried Cheesy Pickles

Name: Fried Cheesy Pickles
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 servings
Ingredients: Flavorless oil, for deep-frying; 2 cups ranch dressing; Sriracha, to taste; 12 dill pickle spears; 12 slices Havarti cheese; 12 egg roll wrappers

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Level: Intermediate

Total: 35 min
Active: 25 min

Yield: 12 servings

Level: Intermediate

Total: 35 min
Active: 25 min

Yield: 12 servings

Ingredients

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Flavorless oil, for deep-frying

2 cups ranch dressing

Sriracha, to taste

12 dill pickle spears

12 slices Havarti cheese

12 egg roll wrappers

Directions

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16m Easy 97%

CLASS

Special equipment:

a deep-frying thermometer

Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel.
Stir together the ranch dressing and sriracha to taste in a bowl. Set aside.
Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides.
Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch.