I’m giving you the best fried pickles you’ve ever (or maybe never) had. Because if you’ve ever had fried pickles, you know the crispy, salty deliciousness. Now, add soft, tangy cream cheese and you have the perfect contrast of flavors and textures.
When my kids were little and we went to get our Christmas tree, we stopped at this out-of-the-way, run-of-the-mill little restaurant that didn’t offer much except a place to warm up and fried pickles with cream cheese. They had other food, but I couldn’t even tell you what it was. All that mattered were the pickles. We traveled the rest of the country (literally 48 states) as a family, and never found another fried pickle which included cream cheese! Boat missed, America!
So, I give them to you because that’s just how we roll. You’re so welcome. :o)
Three little ingredients and you have a winner snack, side, or appetizer. I pan-fry mine in refined coconut oil (no flavor) which due to its high smoke-point works amazingly well for frying and not only adds health benefits (!!), it also prevents that fried-food guilt and bloat that can sometimes happen.
So, here’s how you do it. Please keep in mind that I didn’t include specific amounts or measurements because they will vary based on how many you’d like to make and how much filling you’d like.
Start with egg roll wrappers. Schmear a little schmear of cream cheese (a couple Tablespoons’ worth or so) onto the center of an egg roll wrapper, and then add about half a pickle like so…
Fold in the two sides…
And then the bottom corner…
Now, brush a little water onto the edge and roll it up and press a tiny bit to seal the edges.
This will give you a lovely, tubular, eggroll-ish shape.
Start heating some oil in your pan. As previously mentioned, I use refined coconut oil for our health, but you’ll need a oil that can stand high temps for frying. Begin with 1/2 c. or so (you may need to add more during the process), and add it to a cast iron or ceramic skillet and heat to medium. When the oil is good and hot, add 3-4 wrapped pickles into the oil (not too many so you don’t overcrowd the pan), and turn when the bottom is golden brown. Fry each side until they are each golden and then remove to a paper towel-lined platter or dish. Keep warm in a 180 degree oven until all are fried. Serve hot.
- Amounts will vary.
- Dill Pickles
- Cream cheese
- Egg Roll Wrappers
- Turn an egg roll wrapper so a point is at the bottom.
- Smear about 2 Tablespoons of cream cheese onto the middle of the wrapper.
- Add about half a pickle depending on size.
- Fold the side points of the wrapper in.
- Fold the bottom point up.
- Brush a little water onto the top point so when you roll the pickle up, the top edge will seal onto the wrapper. Press gently to seal.
- Fry in refined coconut oil (or oil of choice) until golden brown on all sides. Drain.
- Serve hot.