Description
These Hot Cheeto Fried Pickles are a crunchy and flavorful twist on a classic appetizer. The combination of tangy dill pickles and spicy Cheetos makes for a delicious snack that’s perfect for parties or game day.
Ingredients
Dill Pickle Chips:
1 cup dill pickle chips, drained and patted dry;
Crushed Flamin’ Hot Cheetos:
2 cups crushed Flamin’ Hot Cheetos;
All-Purpose Flour:
1/2 cup all-purpose flour;
Eggs:
2 large eggs;
Milk:
2 tbsp milk;
Vegetable Oil:
for frying;
Ranch Dressing or Dip:
ranch dressing or your favorite dip for serving
Instructions
- Pour the crushed Flamin’ Hot Cheetos into a shallow bowl. Place the flour in a second shallow bowl.
- In a third bowl, whisk together the eggs and milk. Dredge each pickle chip first in the flour, then dip into the egg mixture, and finally coat thoroughly with crushed Cheetos, pressing lightly to adhere.
- Set coated pickles on a plate. In a deep skillet or saucepan, heat about 1 inch of vegetable oil to 350°F (175°C).
- Fry the coated pickles in small batches for 1–2 minutes per side, or until crispy and bright red. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- Serve hot with ranch dressing or your preferred dip.
Notes
- For extra crunch, double-coat the pickles by repeating the egg and Cheeto step.
- You can also air fry at 400°F for 8–10 minutes for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: about 6 pickles
- Calories: 190
- Sugar: 1g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
