Ingredients
For the cheese filling:
- ⅓ cup dill pickles, finely chopped
- 1 cup shredded mozzarella cheese
- 8 oz cream cheese, softened
- 1–2 tsp ranch seasoning
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
For the coating:
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs or panko
- ½ tsp paprika
- ¼ tsp garlic powder
- Salt, to taste
- Oil, for frying
Instructions
- Make the filling: Pat the chopped pickles dry with paper towels to remove excess moisture. Mix the cream cheese, mozzarella, pickles, ranch seasoning, garlic powder, onion powder, and pepper until well combined.
- Chill: Scoop out small portions and roll them into balls. Place on a lined plate or tray and refrigerate for 30–45 minutes, or until firm.
- Set up the coating: Put flour in one bowl, beaten eggs in a second bowl, and breadcrumbs mixed with paprika, garlic powder, and a little salt in a third.
- Coat: Roll each cheese ball in flour, then egg, then breadcrumbs. For an extra-crispy shell, dip it in egg and breadcrumbs a second time.
- Fry: Heat about 1½–2 inches of oil to 350°F (175°C). Fry the cheese bombs in small batches for about 1–2 minutes per side, until golden and crisp.
- Drain: Transfer to a paper-towel-lined plate or wire rack. Let them cool for a couple of minutes—the filling will be very hot and gooey.
🥣 Quick Ranch Dip
Mix ½ cup ranch dressing + 2 tbsp sour cream + 1 tbsp finely chopped dill pickles. Serve chilled alongside the cheese bombs.
Tip: Don’t skip drying the pickles and chilling the cheese balls. Both steps help prevent the filling from leaking while frying.
