Prepare the Filling: In a mixing bowl, combine cream cheese, shredded cheddar, and ranch seasoning. Mix until smooth and well blended.
Assemble the Bombs: Pat pickle slices completely dry with paper towels. Take a small spoonful of the cheese mixture and wrap it around each pickle slice, forming a small ball. Place on a tray and freeze for 20–30 minutes to firm up.
Set Up Breading Station:
Bowl 1: Add flour.
Bowl 2: Add beaten eggs.
Bowl 3: Mix panko breadcrumbs with garlic powder and black pepper.
Bread the Cheese Bombs: Roll each chilled ball in flour, dip into egg, then coat thoroughly with seasoned breadcrumbs. For extra crunch, repeat the egg and breadcrumb step once more.
Fry: Heat oil to 350°F (175°C). Fry the bombs in small batches for 2–3 minutes or until golden brown and crispy. Do not overcrowd the pan.
Drain & Serve: Remove and place on paper towels to drain excess oil. Serve hot with ranch dressing or spicy mayo.
Tips ✨
Make sure pickles are very dry to prevent oil splatter.
Freezing before frying helps them hold their shape.
You can air fry at 375°F for 8–10 minutes, flipping halfway.
