I love making these Crispy Fried Pickle Ranch Cheese Bombs when I want something indulgent, crunchy on the outside, and irresistibly creamy on the inside. The tangy pickles, rich cream cheese, and savory ranch flavor come together in one bite-sized snack that always disappears fast at my table.
Why You’ll Love This Recipe
I enjoy this recipe because it combines simple ingredients into a bold, crowd-pleasing appetizer. I like how the crispy coating contrasts with the soft, melty center, and the pickle flavor cuts through the richness perfectly. I also appreciate that these are easy to prep ahead and fry just before serving, making them great for parties or game nights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon paprika
1 tablespoon ranch seasoning mix
½ cup finely chopped dill pickles, well drained
1 cup all-purpose flour
2 large eggs
1 tablespoon milk
1½ cups seasoned breadcrumbs or panko
Vegetable oil, for frying
Directions
I start by mixing the softened cream cheese, shredded mozzarella, garlic powder, paprika, ranch seasoning, and chopped pickles in a bowl until everything is well combined. I then scoop small portions of the mixture and roll them into bite-sized balls, placing them on a tray.
I chill the cheese balls in the freezer for about 20–30 minutes so they firm up and are easier to coat. While they chill, I set up a breading station with flour in one bowl, eggs whisked with milk in another, and breadcrumbs in a third.
I roll each chilled ball in flour, dip it into the egg mixture, and then coat it thoroughly with breadcrumbs. For extra crunch, I repeat the egg and breadcrumb step once more.
I heat oil in a deep pan to about 350°F (175°C). I fry the cheese bombs in small batches for 2–3 minutes, turning them until they are golden brown and crispy. I remove them with a slotted spoon and let them drain briefly on paper towels before serving.
Servings And Timing
I usually get about 12 to 14 cheese bombs from this recipe. Preparation takes around 20 minutes, chilling takes 30 minutes, and frying takes about 10 minutes, bringing the total time to roughly 1 hour.
Variations
I like swapping mozzarella for cheddar or pepper jack when I want a sharper or spicier flavor. Sometimes I add a pinch of cayenne or crushed red pepper flakes to the cheese mixture for heat. I also enjoy using panko breadcrumbs for extra crispiness or adding chopped fresh dill for more pickle flavor.
Storage/Reheating
I store leftover cheese bombs in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using an oven or air fryer at 375°F for 5–7 minutes to keep them crispy. I avoid microwaving because it makes the coating soft.
FAQs
Can I make these ahead of time?
I often prepare and bread the cheese bombs ahead of time and keep them frozen until I’m ready to fry them.
What type of pickles work best?
I like using dill pickles because their tanginess balances the creamy cheese perfectly.
Can I bake these instead of frying?
I have baked them at 400°F for about 15–18 minutes, turning once, though they are less crispy than fried.
Why did my cheese bombs leak while frying?
I’ve found that leaking usually happens if they are not chilled enough or if the oil temperature is too low.
Can I use an air fryer?
I’ve had good results air frying them at 375°F for 8–10 minutes, spraying lightly with oil for better browning.
Conclusion
I keep coming back to these Crispy Fried Pickle Ranch Cheese Bombs because they’re fun to make, full of flavor, and always a hit. I love serving them hot and crispy with a side of ranch or spicy dipping sauce, and they never last long once they hit the table.
Crispy Fried Pickle Ranch Cheese Bombs are crunchy, bite-sized snacks filled with a creamy mix of cream cheese, mozzarella, dill pickles, and ranch seasoning. Perfect for parties or game night, these golden cheese bombs are fried to perfection and bursting with bold, tangy flavor.
Ingredients
6 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon ranch seasoning mix
1/2 cup finely chopped dill pickles, well drained
1 cup all-purpose flour
2 large eggs
1 tablespoon milk
1 1/2 cups seasoned breadcrumbs or panko
Vegetable oil, for frying
Instructions
In a mixing bowl, combine cream cheese, mozzarella, garlic powder, paprika, ranch seasoning, and chopped pickles. Mix until well combined.
Scoop and roll the mixture into bite-sized balls. Place on a tray and freeze for 20–30 minutes to firm up.
Prepare a breading station: flour in one bowl, whisked eggs and milk in a second, and breadcrumbs in a third.
Roll each chilled ball in flour, then egg mixture, and then breadcrumbs. Repeat egg and breadcrumb coating for extra crunch if desired.
Heat vegetable oil in a deep pan to 350°F (175°C).
Fry cheese bombs in small batches for 2–3 minutes, turning until golden and crispy.
Remove with a slotted spoon and drain on paper towels. Serve hot with dipping sauce.
Notes
Ensure the cheese balls are well chilled before frying to prevent leaking.
Use panko for extra crunch, or swap mozzarella with cheddar or pepper jack for variation.
Air fry at 375°F for 8–10 minutes as a lighter option.
Serve with ranch or spicy mayo for dipping.
Freeze prepped, breaded balls for quick frying later.
