Description
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cheese bomb
- Calories: 160
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg
