These US Open Doubles are a playful, crowd-pleasing appetizer inspired by the bold flavors of a classic cheeseburger, reimagined as crispy fried pickle and cheese bites. They’re perfect for game-day snacking or any gathering where you want a fun, shareable finger food. The combination of tangy pickles, melty cheddar, and a crunchy, seasoned coating delivers a satisfying bite every time.
Ingredients
- 1 jar (24 oz / 680 g) dill pickle slices, drained and patted dry
- 8 oz (225 g) sharp cheddar cheese, cut into 1/2-inch cubes
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150 g) panko breadcrumbs
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- Vegetable oil, for frying (about 2 cups / 480 ml)
Instructions
- Lay the drained pickle slices on a paper towel-lined plate and pat them dry thoroughly. This helps the coating stick and prevents splattering during frying.
- Place a pickle slice on a work surface. Top with a cube of cheddar cheese, then press another pickle slice on top to form a sandwich. Repeat with the remaining pickles and cheese.
- Set up a breading station: place the flour in a shallow bowl, the beaten eggs in another, and the panko mixed with garlic powder, onion powder, smoked paprika, salt, and pepper in a third.
- Dredge each pickle-cheese sandwich in the flour, shaking off any excess. Dip it into the egg, allowing any excess to drip off, then coat it thoroughly in the seasoned panko, pressing gently to adhere.
- Place the breaded bites on a baking sheet and refrigerate for 15 minutes. This helps the coating set and prevents the cheese from leaking during frying.
- Meanwhile, heat about 2 inches (5 cm) of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Working in batches, carefully add the bites to the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and the cheese is melted. The internal temperature of the cheese should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes.
- Using a slotted spoon, transfer the fried bites to a paper towel-lined plate to drain. Repeat with the remaining batches.
- Serve immediately while hot and crispy.
Tips
- Substitutions: If you can’t find dill pickle slices, use hamburger dill chips. For a different cheese, try pepper jack for a spicy kick, or Swiss for a milder flavor.
- Storage: These are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven to restore crispiness.
- Common Mistake: Do not skip drying the pickles. Excess moisture will make the coating soggy and cause the oil to splatter.
- Make Ahead: You can assemble the bites and refrigerate them for up to 4 hours before frying. This is great for prepping ahead of a party.
Serving Suggestions
Serve these US Open Doubles as an appetizer with a side of ranch dressing, honey mustard, or a spicy sriracha mayo for dipping. They also pair wonderfully with a fresh green salad or alongside other game-day favorites like wings or sliders. For a fun twist, serve them on a bun with lettuce, tomato, and your favorite burger toppings.
Variations
- Bacon Cheddar: Add a small piece of cooked, crumbled bacon to each pickle sandwich along with the cheese.
- Spicy Jalapeño: Add a thin slice of fresh jalapeño to each bite for extra heat.
- Air Fryer Version: Preheat your air fryer to 400°F (200°C). Spray the breaded bites with cooking oil and air fry for 8-10 minutes, flipping halfway, until golden and crispy.
- Gluten-Free: Use gluten-free all-purpose flour and gluten-free panko breadcrumbs to make this recipe gluten-free.
Storage and Reheating
Refrigerate any leftover US Open Doubles in an airtight container for up to 2 days. To reheat, place them in a preheated 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy. An air fryer also works well at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as this will make them soggy.
Frequently Asked Questions
Can I use fresh pickles instead of jarred? Yes, you can use fresh cucumber slices, but you’ll need to pickle them first. Toss thinly sliced cucumbers in a mixture of vinegar, water, salt, and dill, and let them sit for at least 30 minutes. Drain well before using.
Why did my cheese leak out during frying? This usually happens if the oil is too hot, causing the cheese to melt too quickly, or if the bites aren’t sealed properly. Make sure your oil is at 350°F (175°C) and that the breading is pressed on firmly. Chilling the bites before frying also helps.
Can I bake these instead of frying? Yes, you can bake them at 425°F (220°C) for 12-15 minutes, flipping halfway, until golden and crispy. Spray them lightly with oil to help them brown.
What if I don’t have panko breadcrumbs? Regular breadcrumbs will work, but the coating will be less crispy. For a gluten-free option, use crushed cornflakes or gluten-free panko.
How do I know when the oil is hot enough? Use a deep-fry thermometer to ensure the oil reaches 350°F (175°C). If you don’t have one, drop a small piece of bread into the oil; it should sizzle and turn golden brown in about 30 seconds.
Can I make these ahead and freeze them? Yes, you can freeze the breaded, uncooked bites on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 1 month. Fry them directly from frozen, adding 1-2 minutes to the cooking time.
Related
- Kadi Pakora Recipe: Punjabi Yogurt Curry
- Kari Pakora Recipe in Urdu: Crispy Chickpea Fritters in Tangy Gravy
- Khichdi Recipe (Indian Rice & Lentil Porridge)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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