Pickle Rolls Recipe

Prepare filling

In a medium bowl, beat the softened cream cheese until smooth. Fold in the shredded cheddar, 2 tablespoons chopped chives, 1 tsp hot sauce (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper until fully combined and spreadable.

Stuff pickles

Pat the pickle spears dry with paper towels. Using a small spoon or piping bag, spread or pipe about 1 tablespoon (adjust to preference) of the cream cheese mixture along the length of each pickle spear, creating an even layer over the flat face. Wipe any excess off the edges so the filling does not ooze during breading.

Roll for a tight log

If your pickle spears are long, optionally cut them in half crosswise to create 2 shorter rolls each. Gently press to compact the filling so it adheres to the pickle.

Set up dredging stations

Place the flour and cornstarch in a shallow bowl and whisk together. In a second shallow bowl, whisk the eggs with 1/2 cup buttermilk until smooth. In a third wide, shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper.

Coat the pickles

Working one at a time, lightly dust each stuffed pickle roll in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, allowing excess to drip off, then press firmly into the panko mixture until fully coated. For an extra-crisp double crust, return the roll to the egg mixture and a second coat of panko.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch (about 1 cup for a small pan). Heat the oil over medium heat until it registers 350°F (175°C) on a thermometer or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry the rolls

Carefully add the breaded pickle rolls to the hot oil in a single layer without crowding (work in batches). Fry 2–3 minutes per side, turning once, until golden brown and crisp. Use tongs to transfer to a paper towel–lined rack or plate to drain. Let rest 1–2 minutes—filling will be hot.

Finish

If desired, keep finished rolls warm in a low oven (200°F / 95°C) on a tray while you fry remaining batches.

Make ranch

In a small bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth. Stir in 1/2 cup buttermilk, 1 tablespoon ranch seasoning, 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1 teaspoon lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or thickness (add a bit more buttermilk if you prefer a thinner dip). Chill at least 15 minutes to allow flavors to meld.

Arrange warm pickle rolls on a serving platter. Garnish with thinly sliced chives and serve with the chilled buttermilk ranch and lemon wedges alongside for squeezing. Recommend serving immediately while rolls are crisp.