Instructions:
- Wrap each cheese cube tightly with a pickle slice.
- Dredge each bundle in flour, then dip in beaten eggs.
- Mix breadcrumbs with ranch seasoning, then coat each piece thoroughly.
- For extra crunch, repeat the egg and breadcrumb coating once more.
- Heat oil to 350°F (175°C) in a deep pan.
- Fry cheese bombs in batches for 2–3 minutes until golden brown.
- Remove and drain on paper towels.
- Serve immediately with ranch or spicy mayo.
Tips:
- Freeze coated bombs for 15 minutes before frying to prevent cheese
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