There was an air gap with the filling. I’m not sure if it’s because the cheese melted or the dip got too runny and some of it escaped, or what. Next time, I might try using a buffalo chicken dip that has a greater proportion of cream cheese to other ingredients (maybe my original buffalo chicken dip recipe?)
There was a lot of grease popping and splattering when I flipped them. Watch for that!
Let them cool for at least a couple of minutes before eating. The filling will be piping hot.
These seemed to cause greater than average oil heat loss than other things I’ve deep fried.