Listen, sometimes only a savory, intensely flavored snack will do, right? I mean, those flimsy, store-bought crackers just don’t cut it when you’re really craving something salty and tangy. That’s why I spent forever perfecting these scratch-made Dill Pickle Cheddar Cheese Puffs. Years ago, I used to drive miles out of my way just to get those slightly weird, neon-orange snacks from the gas station, but since I learned how to make my own dough, I haven’t looked back.
Trust me, filling these little pockets with sharp cheddar and bright dill pickle juice makes all the difference. They puff up beautifully and offer that incredible crunch you can only get from frying dough just right. Keep reading, because this recipe is about to become your new go-to for game days or just surviving a Tuesday afternoon!
Why You Will Love Making Dill Pickle Cheddar Cheese Puffs
I know what you’re thinking—another fried snack recipe? But you need to hear me out on why these are different from anything else you’ve ever tried. It’s not just about the crunch, though they are ridiculously crispy, it’s about the flavor bomb waiting inside.
- The flavor intensity is through the roof! I use sharp cheddar, so you get that deep cheesy base, followed by a bright, unmistakable tang from the pickle juice. It’s addictive, I’m telling you.
- That satisfying crunch factor! When you make the dough from scratch and fry it correctly, you get a texture that store-bought just can’t replicate. They are light, airy, and shatteringly crisp.
- It’s a totally fun, gourmet experience made in your own kitchen. You feel like a culinary genius watching them puff up in the hot oil!
- You control the brine! If you love dill pickle flavor, you can sneak in that extra little bit of juice or even some fine pickle dust right after frying. It’s totally customizable.
- They look impressive! Even though they are just little pockets, when they come out golden brown from the oil, they look totally professional. Perfect for surprising guests.
Essential Ingredients for Perfect Dill Pickle Cheddar Cheese Puffs
Alright, let’s talk turkey about what makes these puffs pop. We’re using simple pantry staples here, but the quality of a few items really shines through, especially that cheese! You want to make sure your butter is seriously cold because that’s key to getting those pastry layers just right before frying. We’ll keep things organized so you can easily check your shopping list.
You’ll need the following goodies to make about three dozen of these savory masterpieces:
- 1 cup all-purpose flour (The base structure!)
- 1/2 cup fine cornmeal (For that signature grit and crunch.)
- 1 teaspoon baking powder (Just a touch of lift.)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (Don’t skip this; it wakes everything up!)
- 1/2 cup (1 stick) unsalted butter, cold and cubed (Must be ice cold!)
- 1/2 cup cold water
- 1 large egg
Now for the filling—this is where the magic really happens. You can easily substitute ingredients in other recipes, but for these puffs, stick closely to these measurements for the best seal:
- 1 cup sharp cheddar cheese, shredded (Don’t use pre-bagged if you can help it; block cheese is better!)
- 2 tablespoons dill pickle juice (The star flavor!)
- 1 tablespoon dried dill weed
- Vegetable oil, for frying (Make sure you have enough for about 2 inches in the pot.)
Step-by-Step Instructions to Make Dill Pickle Cheddar Cheese Puffs
Breaking this down makes it seem complicated, but honestly, it moves pretty fast once you get into a rhythm. The only part that takes patience is the chilling, so use that time to get your filling ready and set up your frying station. Remember, we’re making homemade pastries here, so treat that dough gently!
Preparing the Dough Base for Your Dill Pickle Cheddar Cheese Puffs
First things first, get your dry crew together. Whisk that flour, cornmeal, baking powder, salt, and cayenne in a big bowl until they’re best friends. Now, the butter! You absolutely must use cold, cubed butter here. Use your fingers or a pastry blender—I like using my hands because I can feel when the fat pieces are just the right size—and work that butter in until it looks like coarse, colorful crumbs. Don’t overwork it! Next, slowly splash in the cold water mixed with the egg. Mix it just until a shaggy dough starts to look like it’s cooperating. Don’t try to make it smooth yet!
On a lightly floured counter, give that shaggy mess a quick, gentle knead—just enough so it holds together into a single mass. Flatten it into a disk (this helps it chill evenly), wrap it up tight, and pop it into the fridge for 30 minutes. This chilling time is crucial; it lets the flour hydrate and the butter snuggle back up so it can make those wonderful steam pockets later. While you wait, you can check out some other fun dough work, like my simple doughnut recipe!
Creating the Flavorful Filling for Your Dill Pickle Cheddar Cheese Puffs
This is the easy, fun part where all the flavor explodes! In a separate little bowl, toss your shredded sharp cheddar cheese—don’t skimp on the sharpness!—with the dill pickle juice and the dried dill weed. Stir this well until everything is nicely coated. You want that pickle juice to really infuse the cheddar. Smell that? That’s what happiness smells like.
Assembling and Sealing the Dill Pickle Cheddar Cheese Puffs
Pull that chilled dough out. Roll it out thin—I aim for about 1/8 inch thick; thinner means more puff! Use a small square cutter or a tiny cookie cutter to make your shapes. Now, this next part is non-negotiable for preventing leaks: place a small dab of your cheese mixture onto half the dough pieces. Then, top it with another piece of dough. Take a fork and press those edges down *really* firmly all the way around. If you don’t seal them tight, that cheesy pickle filling will rush out when it hits the heat!
Frying Technique for Golden Dill Pickle Cheddar Cheese Puffs
Time to get hot! You need about two inches of vegetable oil in a sturdy pot—a Dutch oven works perfectly—heated precisely to 350 degrees Fahrenheit (175 Celsius). How do I test it without a thermometer sometimes? I drop a tiny scrap of dough in; if it immediately starts sizzling gently and floats up in about a minute, you’re golden. But seriously, use a thermometer if you can! Drop your puffs in carefully, only a few at a time so you don’t cool down the oil. Fry them for just 2 to 3 minutes per side until they are perfectly puffy and deeply golden brown. Scoop them out quickly with a slotted spoon and let them drain off that excess oil onto paper towels on a wire rack.
Tips for Success When Making Dill Pickle Cheddar Cheese Puffs
Even though these are fairly straightforward, there are a few tricks I learned the hard way—mostly by ending up with soggy, un-puffed messes or cheese lava erupting everywhere! Follow these little secrets, and you’ll nail these every single time you whip them up.
First up, let’s talk dough thickness. If you roll that dough out too thick—say, over 1/8th of an inch—the middle part won’t cook through before the outside burns, and you’ll get a dense little hockey puck instead of a puff. Keep it thin so the steam generating inside has an easy time expanding everything rapidly in the heat. It’s all about achieving that maximum lift!
My favorite post-fry move, especially if you or your family *really* loves that strong acidic bite, is adding a quick flavor boost right when they come out of the oil. While they are still screaming hot and draining, you can carefully drizzle a tiny bit of extra dill pickle juice over the wire rack. It evaporates fast, leaving behind pure, bright pickle essence. For a few more savory ideas, you might like checking out my recipe for addictive fried pickles while you’re here!
Lastly, let’s revisit that seal! I mentioned it before, but it bears repeating: Really take your time crimping with the fork. If you don’t see those distinct fork marks, press over them again. The high-pressure frying environment will find any tiny gap you leave open. If you have trouble sealing, wet your fingertip super lightly with water and run it along the edges before you press down with the fork; it acts like edible glue.
Baking Alternative for Your Dill Pickle Cheddar Cheese Puffs
Okay, I get it. Sometimes you’re making these incredible puffs, and you think, “My kitchen already smells like a pickle factory, maybe I should skip the deep frying today.” You absolutely can bake these, and I wanted to give you the details so you don’t have to guess! Frying gives you that classic, airy puff, but baking gives you a crisper, almost pastry-like texture, which is still totally delicious.
If you’re going the oven route, you need to adjust your temperature way up high. The goal is to cook the dough quickly before the filling totally melts and seeps out before the structure sets. So, heat your oven up to a hot 400 degrees Fahrenheit (that’s about 200 degrees Celsius).
Make sure you line your baking sheets with parchment paper. Don’t use wax paper; it will melt! The baking time is going to be somewhere between 12 to 15 minutes. Keep a close eye on them after the 12-minute mark. You’re looking for that beautiful, even golden-brown color, just like you’d see on a savory shortbread cookie.
Remember what I said about sealing them firmly with a fork? That becomes even more important when baking! If the seal isn’t perfect, the cheese mixture might ooze out onto the pan, and it’s a nightmare to clean up that burnt cheese crust. When they come out, they won’t have the same gigantic ‘puff’ as the fried ones, but they will be wonderfully crunchy and packed with that amazing dill cheddar flavor. It’s a great compromise for a weeknight snack!
Serving Suggestions for Dill Pickle Cheddar Cheese Puffs
Now that you’ve got these incredibly addictive, tangy, and crunchy morsels piping hot out of the oil—or oven, if you opted for the lighter route—what do you serve them with? Honestly, they are fantastic all by themselves. I mean, the dill and cheddar combo is already a flavor powerhouse, kind of like a perfect little standalone cheesy biscuit.
But, if you’re serving these for a party or a movie night, you absolutely need a counterpart, something cool and creamy to balance that sharp pickle acidity. If you’ve got a good batch of ranch dressing lying around, that is my number one suggestion. The cool, herby notes of ranch just melt perfectly against the hot, salty crunch of the puff. If you need a quick recipe for the best stuff, you should totally check out how I make my creamy ranch sauce!
If you want to serve these alongside something less heavy than another fried item, think crisp and fresh. A very simple side salad with almost no dressing—maybe just a squeeze of lemon juice and a touch of quality olive oil—was something my mom always served when I made these as a kid. The freshness of raw cucumber or crisp lettuce cuts right through the richness of the cheddar and fried dough.
For a full snack spread, pair them with other strong salty flavors. Pepper jack cheese cubes or some crunchy, lightly salted toasted nuts work really well. You’re building a truly savory experience, so don’t be afraid to lean into the saltiness! They disappear way faster than you think when they’re presented nicely on a big platter.
Storage and Reheating Dill Pickle Cheddar Cheese Puffs
The hardest part about making these Dill Pickle Cheddar Cheese Puffs is usually stopping myself from eating the entire batch right after frying. But if, by some miracle, you actually have leftovers, we need to talk about how to store them properly. These pastries are all about that crunch, so we need to protect that texture at all costs!
Do NOT try to store these in the refrigerator or, heaven forbid, the microwave. The fridge is a death sentence for crispy fried dough—it traps moisture and makes them sad and chewy in about ten minutes flat. And the microwave? It turns them into soft, oily sponges. We want them fluffy and crisp, so forget those options entirely.
For storage, you must use an airtight container. Let the puffs cool down completely to room temperature first! Seriously, put them on the wire rack until they aren’t warm to the touch anymore. If you trap heat, you trap steam, and that leads right back to chewiness. Once totally cool, layer them with paper towels inside your container and seal it up tight. They should last happily at room temperature for about three days. Any longer than that, and the texture starts to go downhill.
When you’re ready for round two—and trust me, you will be—reheating is easy, provided you stick to dry heat. You want to crisp up that golden exterior again! The best way is definitely in a toaster oven or a regular oven set low. Preheat your oven to about 300 degrees Fahrenheit (150 Celsius). Spread the puffs out in a single layer on a baking sheet. Pop them in for about 5 to 7 minutes. That is enough time to gently warm the filling and completely bake out any residual surface oil that might be softening the crust.
If you are in a real hurry, the air fryer works wonders too! Just set it to 325 degrees Fahrenheit (160 Celsius) and flash them for 3 or 4 minutes. They come out nearly as good as fresh. It gets them hot, crisp, and ready for snacking in no time at all. Enjoy those leftovers; they’re too good to waste!
Frequently Asked Questions About Dill Pickle Cheddar Cheese Puffs
It’s totally normal to have questions when moving from store-bought cheese puffs to making this amazing savory pastry at home! Frying dough is fun, but it sometimes feels intimidating. Here are the things I get asked most often when people try this recipe for the first time.
Can I use pre-shredded cheese for this cheddar snack?
You absolutely *can*, and I know life is busy, so sometimes convenience wins! But if you want the absolute best, puffiest result for your Dill Pickle Cheddar Cheese Puffs, I strongly recommend shredding your own block of sharp cheddar. Pre-shredded cheeses are tumbled in anti-caking agents that can slightly interfere with how smoothly the cheese melts into the filling base. If you must use pre-shredded, just make sure you mix the filling really thoroughly to break up any small clumps.
What happens if I don’t chill the dough for 30 minutes?
Oh, you skip the chilling, you risk cheese lava! The dough needs that time to let the flour absorb the liquid and for the butter to re-harden. If the butter is too soft when you roll it out, it melts instantly in the hot oil before the dough structure has a chance to puff up. You’ll end up with flat, greasy, fried cheese pockets instead of light, airy puffs. It’s worth waiting the half hour; it’s the secret to having those beautiful, sealed edges hold up.
Can I substitute the dill pickle juice with vinegar?
No, please don’t! That little bit of pickle juice is doing more than just adding tang; it brings salt and, often, a little bit of sweetness that balances the sharp cheddar. Vinegar is way too harsh and acidic on its own and will throw off the entire balance of your dough and filling. If you don’t have pickle juice, I’d rather you just use dried dill and skip the liquid entirely for the first batch, or maybe just add a tiny splash of water, rather than straight vinegar. You want that specific pickle flavor profile!
How do I keep the puffs from soaking up too much oil?
This is all about temperature control, folks! If your oil isn’t hot enough—if it’s below 345°F—the dough sits there long enough to start soaking up the fat before the crust sets, which makes them greasy. If the oil is smoking hot (over 375°F), the outside burns instantly before the filling melts and the dough fully puffs. Maintain that 350°F sweet spot, and they won’t be heavy at all. Remember to fry in small batches so the oil temperature stays steady. If you are looking for more non-fried cheesy goodness, check out my recipe for broccoli cheddar soup!
Share Your Dill Pickle Cheddar Cheese Puffs Creations
Well, that’s it! You’ve done it! You’ve taken simple flour and cheese and turned it into little golden pockets of pure savory joy. I am just beaming with pride knowing you’ve added these Dill Pickle Cheddar Cheese Puffs to your repertoire. Now that you’ve got this amazing flavor combo down, I absolutely want to see what you made!
If you loved the salty tang and the incredible crunch—and I know you did—please take a second and leave the recipe a rating right down below. Those little stars help other snack lovers find these recipes, and it lets me know which creations I should be making more of!
Did you post a picture on Instagram? Tag me! I love seeing what your finished products look like. Did you serve them with that creamy ranch dip I suggested? Did you try sprinkling a little extra dill on top? I want to see all the glorious, savory pastry shots you captured!
And while you’re waiting for your next craving fix, tell me: What other wild savory snack should I tackle next? Should I go sweet-and-salty, maybe something herby? You can let me know in the comments what you’d like to see me whip up next, maybe something like my savory zucchini and parmesan cookies? Happy snacking, my friends!
Print
Dill Pickle Cheddar Cheese Puffs
- Total Time: 60 min
- Yield: About 3 dozen 1x
- Diet: Vegetarian
Description
A recipe for making crunchy cheese puffs flavored with dill pickle and cheddar cheese.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/2 cup cold water
- 1 large egg
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons dill pickle juice
- 1 tablespoon dried dill weed
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and cayenne pepper.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk the cold water and egg together. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
- Knead the dough briefly on a lightly floured surface until it comes together.
- Flatten the dough into a disk, wrap it, and chill it in the refrigerator for 30 minutes.
- While the dough chills, mix the shredded cheddar cheese, dill pickle juice, and dried dill weed in a separate bowl.
- Remove the dough from the refrigerator. Roll the dough out to about 1/8 inch thickness.
- Cut the dough into small shapes, about 1 inch square or use a small cookie cutter.
- Press a small amount of the cheese mixture onto half of the dough pieces. Top with the remaining dough pieces and crimp the edges firmly with a fork to seal.
- Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Carefully drop the puffs into the hot oil, working in batches to avoid overcrowding.
- Fry for 2 to 3 minutes per side, until golden brown and puffed.
- Remove the puffs with a slotted spoon and drain them on a wire rack lined with paper towels.
- Serve warm.
Notes
- For a stronger pickle flavor, you can lightly toss the finished puffs with a small amount of extra dill pickle juice immediately after frying.
- You can bake these instead of frying; bake at 400 degrees Fahrenheit (200 degrees Celsius) for 12 to 15 minutes until golden.
- Prep Time: 45 min
- Cook Time: 15 min
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 puffs
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 6
- Cholesterol: 35
Keywords: cheese puffs, dill pickle, cheddar, fried snack, savory pastry