# What you'll need:
→ Cheese & Pickles
01 - 8 large dill pickle spears, patted dry
02 - 16 slices mozzarella cheese
→ Coating
03 - 1 large egg
04 - 2 tablespoons milk
05 - 1 cup gluten-free panko breadcrumbs
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper
→ For Frying
09 - Vegetable oil, for frying
# Method:
01 - Pat dill pickle spears dry with paper towels, then cut each spear in half crosswise to yield 16 pieces.
02 - Lay out one slice of cheese, place a pickle piece at one end, and roll tightly; secure with toothpick if needed. Repeat with all pieces.
03 - Whisk egg and milk in a shallow bowl. In another bowl, mix breadcrumbs, garlic powder, smoked paprika, and black pepper.
04 - Dip each cheese-wrapped pickle into egg mixture, then dredge in breadcrumb mixture, pressing gently to adhere.
05 - Heat vegetable oil to 350°F (175°C) in a deep skillet until it reaches temperature.
06 - Fry bites in batches, turning occasionally, until golden brown and crisp, approximately 2 to 3 minutes per batch.
07 - Transfer fried bites to paper towels to drain excess oil; remove toothpicks before serving. Serve warm.
