Crispy Pickle Balls
Crispy Pickle Balls
Ingredients
For the Pickle Balls
- 8 ounces cream cheese, softened
- 1 cup dill pickles, finely chopped, patted dry
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
For Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon milk
- 2 cups Panko breadcrumbs
For Frying and Serving
- 4 cups vegetable oil, for deep frying
- 1/2 cup ranch dressing, for dipping, as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, finely chopped dill pickles, shredded sharp cheddar cheese, garlic powder, red pepper flakes, and ground black pepper. Mix thoroughly with a spoon until all ingredients are well incorporated and form a uniform, chunky mixture.
⏱️ 5 min
- 2
Using a small scoop or your hands, form the pickle mixture into approximately 1-inch spherical balls. Place the formed balls on a baking sheet lined with parchment paper. For best results, refrigerate the balls for at least 15 minutes to firm them up, which helps prevent them from falling apart during frying.
⏱️ 10 min
- 3
Set up a breading station: Place the all-purpose flour in a shallow dish. In a second shallow dish, whisk together the beaten eggs and milk to create an egg wash. In a third shallow dish, place the Panko breadcrumbs.
⏱️ 2 min
- 4
Working with one pickle ball at a time, first dredge it lightly in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully coated. Finally, roll it thoroughly in the Panko breadcrumbs, pressing gently to ensure a thick, even coating. Place the breaded balls back on the parchment-lined baking sheet.
⏱️ 8 min
- 5
Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature. Do not overcrowd the pot when frying.
⏱️ 5 min•🌡️ 350
- 6
Carefully lower a few breaded pickle balls into the hot oil using a slotted spoon or spider. Fry for 2 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature of the filling should be hot and melted.
⏱️ 7 min•🌡️ 350
- 7
Using the slotted spoon, remove the crispy pickle balls from the oil and transfer them to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining pickle balls, ensuring the oil returns to 350°F between batches.
⏱️ 3 min
- 8
Serve the Crispy Pickle Balls immediately while hot, accompanied by ranch dressing for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pickle Balls
Ingredients
For the Pickle Balls
- 8 ounces cream cheese, softened
- 1 cup dill pickles, finely chopped, patted dry
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
For Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon milk
- 2 cups Panko breadcrumbs
For Frying and Serving
- 4 cups vegetable oil, for deep frying
- 1/2 cup ranch dressing, for dipping, as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, finely chopped dill pickles, shredded sharp cheddar cheese, garlic powder, red pepper flakes, and ground black pepper. Mix thoroughly with a spoon until all ingredients are well incorporated and form a uniform, chunky mixture.
⏱️ 5 min - 2
Using a small scoop or your hands, form the pickle mixture into approximately 1-inch spherical balls. Place the formed balls on a baking sheet lined with parchment paper. For best results, refrigerate the balls for at least 15 minutes to firm them up, which helps prevent them from falling apart during frying.
⏱️ 10 min - 3
Set up a breading station: Place the all-purpose flour in a shallow dish. In a second shallow dish, whisk together the beaten eggs and milk to create an egg wash. In a third shallow dish, place the Panko breadcrumbs.
⏱️ 2 min - 4
Working with one pickle ball at a time, first dredge it lightly in the flour, shaking off any excess. Then, dip it into the egg wash, ensuring it's fully coated. Finally, roll it thoroughly in the Panko breadcrumbs, pressing gently to ensure a thick, even coating. Place the breaded balls back on the parchment-lined baking sheet.
⏱️ 8 min - 5
Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to monitor the temperature. Do not overcrowd the pot when frying.
⏱️ 5 min•🌡️ 350 - 6
Carefully lower a few breaded pickle balls into the hot oil using a slotted spoon or spider. Fry for 2 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature of the filling should be hot and melted.
⏱️ 7 min•🌡️ 350 - 7
Using the slotted spoon, remove the crispy pickle balls from the oil and transfer them to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining pickle balls, ensuring the oil returns to 350°F between batches.
⏱️ 3 min - 8
Serve the Crispy Pickle Balls immediately while hot, accompanied by ranch dressing for dipping.