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| nutritional information (per serving) | |
|---|---|
| 367 | calories |
| 22g | Fat |
| 32g | carbohydrates |
| 11g | protein |
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| nutritional information | |
|---|---|
| Servings: 12 | |
| amount per serving | |
| calories | 367 |
| % Daily Value* | |
| 22g | 28% |
| Saturated Fat 6g | 30% |
| 33 mg | 11% |
| 1695 mg | 74% |
| 32g | 12% |
| dietary fiber 4g | 14% |
| total sugar 3g | |
| 11g | |
| Vitamin C 3 mg | 17% |
| Calcium 193 mg | 15% |
| Iron 2 mg | 10% |
| Potassium 345 mg | 7% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Fried cucumbers are one of the ultimate snacks. Point. They're salty, savory, crunchy, and a staple of almost every tailgate no matter what team is playing. But they never get quite as crispy as I would like, because the high moisture content makes them limp quickly. These stuffed fried pickles are not only special with a surprising core of gooey cheese and a hint of spice, but they're so crunchy your neighbor could hear you biting into them.
How do you make stuffed fried pickles?
The shine of this recipe is in the layers of texture. We fill them with a savory blend of two cheeses, herbs, pickled jalapeños and spices, then wrap each in an egg bun topping before deep-frying until golden-brown deliciousness. Even better, you don't have to worry about the mess of smashing tiny slices of cucumber. You can simply cut the cucumbers in half and scoop out some of the insides, or use an apple corer to cut them out and then fill them.
Serve stuffed fried cucumbers
Serve at your Super Bowl party, a holiday get-together, or as a midweek pick-me-up. To really gild the lily, serve it with a creamy dip. They are prepared in no time at all and can be eaten quickly between meals if required. And yes, they are quite a large dill.
recipe tips
- You can use a variety of tools to scoop the giblets out of the cucumbers, but grapefruit spoons and small melon corers work best.
- You can deep fry or shallow fry, but I prefer deep frying so the egg roll shell can expand and get really nice and crispy.
- You can use whatever herbs, spices, or other ingredients you have on hand to fill your pickles. Just don't skimp on the cheese!
- It's okay if the filling oozes out of the cucumber when you fold it back together. The whole thing comes wrapped in the spring roll wrapper so no one sees and you get even more flavor.
“Not just your average little fried pickle slices, this is the whole package, filled to the brim with the good cheese stuff. There's a lot of room for personal touches here, so be bold and experiment with some substitutions to suit your tastes.” —Noah Vellush-Rogers
12 dill pickles
4 ounces Cream cheese, softened to room temperature
1 cup (4 ounces) grated cheddar cheese
1 tablespoon freshly chopped chives
1 tablespoon chopped fresh dill
1 pickled jalapeñorolled
1 tablespoon Honey
1 tablespoon garlic powder
1/4 teaspoon fine salt
1/4 teaspoon fresh ground black pepper
12 egg roll wrappers
vegetable oilto fry
Gather the ingredients.
The spruce eats / Maxwell Cozzi
Halve the cucumbers lengthwise, scoop out the innards and place in a small bowl.
The spruce eats / Maxwell Cozzi
In a medium bowl, combine cream cheese, cheddar, chives, dill, pickled jalapeño, honey, garlic powder, salt, and pepper and toss to combine.
The spruce eats / Maxwell Cozzi
Scoop about 1 tablespoon of the cream cheese mixture into one of the cucumber halves (or enough mixture to fill the cucumber nicely), then place the other half on top. Repeat with the remaining cucumbers and the filling.
The spruce eats / Maxwell Cozzi
Place an egg roll wrapper on a clean surface with one corner toward you (it looks like a diamond rather than a square) and place a stuffed pickle in the center.
The spruce eats / Maxwell Cozzi
Fold the bottom of the wrapper up and fold the sides in tightly. Roll up carefully and then seal with a few drops of water. Repeat the process with the remaining cucumbers.
The spruce eats / Maxwell Cozzi
In a large saucepan, add enough oil to reach 5cm over the rim. Heat over medium-high heat until oil reaches 350 F. Add about 4 egg rolls at a time, being careful not to overcrowd the pan, then fry until golden, about 1 minute per side. Transfer to a plate lined with paper towels and let cool slightly.
The spruce eats / Maxwell Cozzi
Serve stuffed fried cucumbers warm on their own or with your favorite dipping sauce.
The spruce eats / Maxwell Cozzi
How to store it
You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet in a 450°F oven until heated through, about 5 minutes.
recipe variations
- Fill the hollowed out cucumbers with a prepared flavored cheese spread, such as B. Boursin.
- Feel free to make the filling as spicy as you like by adding chopped fresh chillies, pickled Calabrian chillies, or cayenne pepper to boost the spiciness.
- After frying, toss the cucumbers while they are still warm in Trader Joe's Dill Pickle Seasoning for even more pickle flavor.
