This fried cheesy pickle recipe is my simplified version of Molly Yeh's. Right now I'm reading her "Molly On The Range" cookbook like it's a novel -- She really is a fantastic writer and storyteller, as well as being super-smart about how to properly treat your ingredients.

Anyway, this melty-cheesy-briney-toasty-ridiculously-addictive snack was "discovered" in some bar or pub and they are so out-of-this-world delicious that there had to be a way, somehow, to make 'em at home. Turns out it's simple...

Use some flavorless oil to lightly coat your frying pan, but not too much. You're going to almost be toasting these in your pan, as opposed to deep-frying. They're fantastic as is (especially when still warm), but you might wanna dip. We use ranch dressing with some sriracha.

12 dill pickle spears (you can cut 'em up or use the already pre-sliced for hamburger kind), 12 slices Havarti or American cheese (Kraft white slices), 12 egg roll wrappers. That's all!

Drain the pickles and use a paper towel to get rid of excess moisture. 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 dab of water on your finger to seal the sides.

Work in batches (don't overcrowd the pan) and "fry" the pickles until golden brown and crispy on all sides -- it only takes about 2 to 3 minutes total! Transfer to a lined plate to drain and cool (but only slightly). Prepare to be amazed.


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