Drain the jar of pickles and pat them dry with a paper towel. If using whole pickles, slice them in half lengthwise and scoop out a bit of the inner flesh for more stuffing space.

In a mixing bowl, combine softened cream cheese and shredded cheddar cheese. Feel free to add in spices like garlic powder or paprika for an added flavor boost.

Using a small spoon or a piping bag, carefully fill each pickle with the cheese mixture. Be generous but make sure not to overfill!

Set up your breading station with the beaten egg in one bowl and the breading in another. Dip each stuffed pickle into the egg mixture, ensuring it’s thoroughly coated, then roll it in the breading until fully covered.

In a deep frying pan, heat about 2-3 inches of oil over medium heat until it reaches 350°F (175°C).

When the oil is hot, carefully place the breaded pickles in the oil, a few at a time to avoid overcrowding. Fry them for 2-3 minutes on each side, or until golden brown and crispy.

Use a slotted spoon to transfer the fried pickles to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce.