Sometimes you just need something warm and cheesy. These air fryer stuffed pickles are the ultimate crunchy snack for your next gathering. They deliver a satisfying saltiness with a smooth, creamy center. You can have them ready for your family in just 30 minutes.
Why This Recipe Is a Winner
These are a total winner for fall game days and cozy weekends. They offer a restaurant-quality appetizer right in your own kitchen. You get all the crunch without the mess of deep frying. Your guests will love the surprise of bacon bits inside every bite. It is a fun, budget-friendly way to use simple pantry staples.
Simple Cooking Steps
The method is very straightforward, even if you are new to air frying. You simply hollow out the pickles and fill them with goodness. A quick three-step breading station ensures a perfect golden crust every time. The air fryer does the heavy lifting while you relax. You will feel like a pro when these come out crispy.
Ingredients You’ll Need
Most of these items are likely already in your fridge or pantry. Fresh pickles and quality cream cheese make all the difference.
- 4 large dill pickles
- 4 oz cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 2 tbsp cooked bacon bits, finely chopped
- 1/2 tsp garlic powder
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Non-stick cooking spray
Step-by-Step Directions
- Slice the dill pickles in half lengthwise and use a small spoon to scoop out the seeds and pulp to create a hollow cavity.
- Pat the pickles thoroughly dry with paper towels on all sides to ensure filling and breading adhesion.
- In a small mixing bowl, combine the cream cheese, shredded cheddar, bacon bits, and garlic powder until smooth.
- Fill each hollowed pickle cavity with the cream cheese mixture, pressing it down and smoothing the top.
- Set up a breading station with three shallow bowls containing the flour, the beaten egg, and the panko breadcrumbs.
- Dredge each stuffed pickle in the flour, then the egg wash, and finally the panko breadcrumbs, pressing the crumbs firmly to coat.
- Preheat the air fryer to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the coated pickles in the air fryer basket in a single layer, ensuring they do not touch, and spray lightly with cooking spray.
- Air fry for 8 to 10 minutes, or until the exterior is golden brown and crispy.
- Remove from the air fryer and allow to rest for 2 minutes before serving.
Best Ways to Enjoy It
Serve these air fryer stuffed pickles while they are still hot and fresh. They pair perfectly with a side of cool buttermilk ranch. You can also try a spicy chipotle mayo for extra zing. Set them on a wooden board for a rustic party look. They are great alongside burgers or as a standalone snack.
Storage & Reheating
Store any leftovers in an airtight container in your refrigerator. They will stay fresh for up to three days. To get that signature crunch back, avoid using the microwave. Reheat them in the air fryer at 350°F for 3 to 5 minutes. This keeps the breading crispy and the cheese perfectly melted. They are just as good the next day!
Tips for Best Results
- Pat the pickles completely dry to help the flour stick better.
- Do not skip the resting time so the cheese can set slightly.
- Avoid overcrowding the basket to ensure the air circulates properly.
- Use thick, whole pickles so they have sturdy walls for stuffing.
- For big fall parties, double the batch to keep everyone happy.
- Spritz the breadcrumbs with extra oil for an even deeper gold.
Ways to Switch It Up
- Add diced jalapeños to the filling for a spicy kick.
- Use gluten-free flour and panko to keep it allergy-friendly.
- Swap the bacon for sun-dried tomatoes for a vegetarian version.
- Try pepper jack cheese instead of cheddar for more heat.
Common Questions
Can I use pickle spears instead?
It is much harder to hollow out and stuff a thin spear. Whole pickles provide the best cavity for holding the creamy filling securely. If you only have spears, try topping them with the mixture instead.
How do I know when they are done?
Look for a beautiful, even golden-brown color on the panko breading. The filling should be hot and just starting to bubble at the edges. Usually, 8 to 10 minutes is the sweet spot.
I hope these crispy pickles bring a little extra joy to your next gathering. They are such a fun treat to share with the people you love. Happy cooking!
— Alex
Ingredients
- 4 large dill pickles
- 4 oz cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 2 tbsp cooked bacon bits, finely chopped
- 1/2 tsp garlic powder
- 1/2 cup all -purpose flour
- 1 large egg , beaten
- 1 cup panko breadcrumbs
- Non -stick cooking spray
Instructions
- Slice the dill pickles in half lengthwise and use a small spoon to scoop out the seeds and pulp to create a hollow cavity.
- Pat the pickles thoroughly dry with paper towels on all sides to ensure filling and breading adhesion.
- In a small mixing bowl, combine the cream cheese, shredded cheddar, bacon bits, and garlic powder until smooth.
- Fill each hollowed pickle cavity with the cream cheese mixture, pressing it down and smoothing the top.
- Set up a breading station with three shallow bowls containing the flour, the beaten egg, and the panko breadcrumbs.
- Dredge each stuffed pickle in the flour, then the egg wash, and finally the panko breadcrumbs, pressing the crumbs firmly to coat.
- Preheat the air fryer to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the coated pickles in the air fryer basket in a single layer, ensuring they do not touch, and spray lightly with cooking spray.
- Air fry for 8 to 10 minutes, or until the exterior is golden brown and crispy.
- Remove from the air fryer and allow to rest for 2 minutes before serving.
