Crispy Fried Pickle Ranch Cheese Bombs
These crispy fried pickle ranch cheese bombs deliver the perfect combination of tangy pickles, creamy ranch, and melted cheese in a golden, crunchy coating! A hit at any party or game day gathering.
Equipment
- Mixing Bowl
- Cookie Scoop
- Slotted Spoon
- Heavy-Bottomed Pot or Deep Fryer
- Thermometer
- Paper Towels
Ingredients
Cheese Bomb Filling
- 8 oz cream cheese softened
- 2 cups sharp cheddar cheese shredded
- 3/4 cup dill pickles finely chopped and drained
- 1 oz ranch dressing mix
Breading
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- vegetable oil for frying
- 2 tbsp fresh chives chopped
Instructions
- Mix cream cheese, shredded cheddar, chopped dill pickles, and ranch dressing mix until smooth. Chill the mixture for 30 minutes.
- Set up a breading station with flour in one dish, beaten eggs in the second, and panko breadcrumbs in the third.
- Form the chilled mixture into 1½-inch balls using a scoop or spoon.
- Roll each ball in flour, dip in egg, and coat with panko breadcrumbs. Press lightly to adhere.
- Heat vegetable oil to 350°F in a heavy-bottomed pot. Fry bombs in batches for 2–3 minutes until golden brown and crispy.
- Drain on paper towels and serve hot, garnished with fresh chives.
Notes
Freeze the breaded bombs for make-ahead convenience and fry directly from frozen. For extra crispiness, double coat with egg and panko. Try variations like adding bacon bits or jalapeños to the cheese mixture.