Description
These Hot Cheeto Fried Pickles are a spicy twist on a classic appetizer favorite, perfect for snack time or as a party dish. The combination of crunchy, tangy pickles with a fiery coating of Flamin’ Hot Cheetos is sure to be a hit with anyone who loves a little heat in their snacks.
Ingredients
Scale
- 1 cup crushed Flamin’ Hot Cheetos
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1 tablespoon milk
- 1 jar (16 oz) dill pickle chips, drained and patted dry
- Vegetable oil for frying
For the Coating:
Instructions
- Crush the Flamin’ Hot Cheetos: Crush the Flamin’ Hot Cheetos in a food processor or place them in a zip-top bag and crush with a rolling pin until they form a fine crumb.
- Prepare Coating: Combine flour, cornmeal, garlic powder, paprika, black pepper, and cayenne pepper in a shallow bowl. Whisk together eggs and milk in a separate bowl. Place crushed Cheetos in a third bowl.
- Coat Pickles: Dredge each pickle chip in flour, then dip in egg mixture, and coat thoroughly with crushed Cheetos.
- Fry: Heat vegetable oil in a skillet to 350°F. Fry coated pickles in batches for 2–3 minutes until crispy and red. Drain on paper towels.
- Serve: Serve hot with ranch dressing or dip of choice.
Notes
- For a spicier option, use Hot & Spicy pickles or add more cayenne to the coating mix.
- To air fry, spray coated pickles with oil and air fry at 400°F for 8–10 minutes, flipping halfway through.
Nutrition
- Serving Size: 6–8 pickle chips
- Calories: 280
- Sugar: 1g
- Sodium: 910mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
