Oh friends, do I have a recipe for you tonight!
As in, you need to stop what you’re doing and make this outrageous snack!
A crunchy, dill pickle, wrapped inside a disk of melted Parmesan cheese, pan fried to crunchy, golden brown perfection.
When I say this is slap yo’ mama good, I MEAN IT!!
I made these in Utah for my family and I, and let me just say, people went crazy for them. We went through a block of Parmesan cheese in about 30 minutes!
And it’s so simple to make. Honestly, if you can turn on your stove, you can make them!
And believe it or not, they’re Specific Carbohydrate Diet friendly, gluten free, keto, paleo and utterly delicious!
HERE’S WHAT YOU NEED: (Makes one pickle)
Tools:
Small frying pan (nonstick is best, but stainless steel also works well!)
Paper towel
Silicone spatula
Box grater
Directions:
Preheat a small frying pan over medium heat for about 4 minutes. (This is especially important if using a stainless steel pan.)
Grate some Parmesan Cheese on a box grater. (Using freshly grated, instead of pre-grated cheese is important because it melts better since it doesn’t use any cellulose or anti-caking agent.)
In the hot pan, carefully place your Parmesan cheese in a medium-thin layer in a perfect circle. **(If using a stainless steel pan, you’ll want to add 1 tsp EVOO and swirl it around until it is hot, then add the cheese).
Let cook for about 3 minutes or so, until completely melted, and the outside of the circle is beginning to brown.
Meanwhile, with a paper towel, pat dry a dill pickle spear, and set aside.
Using a silicone spatula, run it underneath the edges of the circle to loosen the cheese disk.
Then, place the spear at the 1/3 line of the melted cheese circle.
With the spatula, flip the cheese over the spear, and then carefully roll the pickle up in the rest of the cheese, creating a cheese blanket around the pickle.
Let cook for about 30 seconds, then flip to get one final sear on the other side of the pickle in a blanket.
Transfer to a plate, cut in half and serve immediately.
Holy cow, you guys. This is the ultimate of decadent!! A sour, crunchy pickle, wrapped in the most perfectly crispy, buttery, cheesy cheese wafer.
Thinking about how delicious these were, I am seriously tempted to go downstairs and make one of these right now!
Now we tried making these with several other types of cheese: havarti, swiss, cheddar. And — don’t get me wrong — they were good! However, to get that wafer-crispiness, you really need parmesan cheese. It just takes it to a whole new level!
This is the pregnancy craving to end all pregnancy cravings!
Some of my other pregnancy cravings have been: cheesy scrambled eggs; banana with peanut butter/honey/cinnamon/raisins; and these parmesan pickles!
Being that cheese is my only real source of calcium (other than vegetables), I’m definitely okay with indulging in lots of cheese every day! ?
So there you have it, sports fans! This is truly one of my most delicious recipes of late, and I highly, highly suggest giving it a shot!
And if you do, let me know what you think!
Until tomorrow!
xoxo Caralyn and Baby Berbs