Crispy Mozzarella Dill Pickle Balls
Prep Time: 5-7 minutes
Chill Time: 45-60 minutes
Cook Time: 2-3 minutes
Serves: 4-6
These crispy mozzarella dill pickle balls combine Galbani® Whole Milk Ricotta, Mozzarella, and Parmesan with dill pickle relish in a crispy fried appetizer. The ricotta creates a creamy center, while the mozzarella adds melted cheese throughout and the dill pickle relish brings tangy flavor to every bite. Served hot with jalapeño ranch dipping sauce, they make a fun appetizer for game day spreads, and parties.
-
15 oz. Galbani® Whole Milk Ricotta Cheese, drain excess liquid
-
15 oz. Galbani® Whole Milk Ricotta Cheese, drain excess liquid
-
½ cup Galbani® Grated Parmesan Cheese
-
1 egg
-
1 cup seasoned breadcrumbs
-
8 oz. dill pickle relish, drain excess liquid
-
1 tsp. garlic powder
-
½ tsp. black pepper
-
1 cup all-purpose flour, for outer crisp
-
Quart vegetable oil, for frying
-
Ranch dressing
-
Jalapeños, pickled or fresh
In a bowl, combine ricotta, mozzarella, Parmesan, egg, breadcrumbs, relish, and seasonings. Mix until firm and scoopable. If it feels wet, add a bit more breadcrumbs. Cover bowl and chill mixture in refrigerator for 30-45 minutes. This firms everything up to roll into balls.
Scoop golf ball-size portions and roll tightly into balls. Place on tray and chill for another 15-20 minutes.
After the second chilling, roll each ball in flour and dust off excess. Heat oil to 350°F degrees in a saucepan. Add pickle balls and fry for 2-3 minutes until golden brown. Do not overcrowd and be sure to keep oil temp steady. Remove from oil and serve with dipping sauce.
DIPPING SAUCE:
In a blender, add 1 cup of ranch dressing and 6 jalapeño slices. Blend until smooth.
Related Recipes:
-
15 oz. Galbani® Whole Milk Ricotta Cheese, drain excess liquid
-
15 oz. Galbani® Whole Milk Ricotta Cheese, drain excess liquid
-
½ cup Galbani® Grated Parmesan Cheese
-
1 egg
-
1 cup seasoned breadcrumbs
-
8 oz. dill pickle relish, drain excess liquid
-
1 tsp. garlic powder
-
½ tsp. black pepper
-
1 cup all-purpose flour, for outer crisp
-
Quart vegetable oil, for frying
-
Ranch dressing
-
Jalapeños, pickled or fresh
In a bowl, combine ricotta, mozzarella, Parmesan, egg, breadcrumbs, relish, and seasonings. Mix until firm and scoopable. If it feels wet, add a bit more breadcrumbs. Cover bowl and chill mixture in refrigerator for 30-45 minutes. This firms everything up to roll into balls.
Scoop golf ball-size portions and roll tightly into balls. Place on tray and chill for another 15-20 minutes.
After the second chilling, roll each ball in flour and dust off excess. Heat oil to 350°F degrees in a saucepan. Add pickle balls and fry for 2-3 minutes until golden brown. Do not overcrowd and be sure to keep oil temp steady. Remove from oil and serve with dipping sauce.
DIPPING SAUCE:
In a blender, add 1 cup of ranch dressing and 6 jalapeño slices. Blend until smooth.