Fried Dill Pickle Ranch Cheese Bites

Fried Dill Pickle Ranch Cheese Bites are a crispy and flavorful keto snack that combine tangy dill pickles, creamy ranch seasoning, and gooey cheese in a low-carb, high-fat indulgence. Shredded cheddar and mozzarella are mixed with chopped dill pickles, ranch seasoning, and egg, then chilled, formed into bites, coated in finely crushed pork rinds, and shallow-fried until golden and crisp. Each bite delivers a crunchy exterior with a melty center and bold dill-ranch flavor, all while staying strictly keto with minimal net carbs. They are perfect for game day, parties, or as a fun snack or salad topper that fits seamlessly into a low-carb lifestyle.

Course Appetizer, Snack

Cuisine American, Keto

Keyword cheese bites, fried pickles, game day, gluten free, keto, low-carb, pickle bites, pork rinds, ranch

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 260kcal

Equipment

Mixing bowl
Sharp knife
Cutting board
Sheet Pan
Parchment Paper
Skillet or frying pan
slotted spoon or tongs
Paper towels
measuring cups and spoons

Ingredients

For the pickle ranch cheese mixture

1 cup dill pickle chips finely chopped and patted very dry
1 cup shredded cheddar cheese packed, low-moisture
1 cup shredded mozzarella cheese packed, low-moisture, part-skim
1 large egg lightly beaten
1 tablespoon dry ranch seasoning choose a no-sugar-added blend
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried dill weed optional, for extra dill flavor
1/4 teaspoon black pepper or to taste

For coating and frying

1 cup crushed pork rinds finely ground to breadcrumb texture
1/4 cup grated Parmesan cheese from the can or finely grated block
1/2 teaspoon paprika optional, for color
1 cup avocado oil or light olive oil, for shallow frying

For optional dipping sauce

1/2 cup full-fat ranch dressing no-sugar-added, keto-friendly
2 tablespoons dill pickle juice
1 tablespoon fresh dill finely chopped, optional

Instructions

Line a sheet pan with parchment paper and set it aside for shaping and chilling the bites.
Place the dill pickle chips on a clean kitchen towel or paper towels and pat them very dry, then finely chop and pat dry again to remove as much moisture as possible.
Add the chopped pickles, shredded cheddar, shredded mozzarella, beaten egg, dry ranch seasoning, garlic powder, onion powder, dried dill, and black pepper to a mixing bowl and stir until the mixture is thick and evenly combined.
Scoop about 1 tablespoon of the mixture at a time and roll or press it into small balls or flattened nuggets, placing each piece on the prepared parchment lined pan as you work.
Transfer the pan with shaped bites to the freezer for about 15 minutes or to the refrigerator for about 30 minutes until the bites are firm enough to handle without sticking.
While the bites chill, combine the crushed pork rinds, grated Parmesan, and paprika in a shallow bowl and mix to create the crunchy coating.
Remove the chilled bites from the freezer and gently press each one into the pork rind mixture, turning to coat all sides and pressing so the crumbs adhere well.
Pour avocado oil into a large skillet to create a shallow layer about 1/4 inch deep and heat over medium heat until the oil shimmers and a small crumb sizzles when added.
Carefully place a few coated bites into the hot oil without crowding the pan and fry for about 2 to 3 minutes per side until deeply golden and crisp, adjusting the heat as needed to avoid burning.
Use a slotted spoon or tongs to transfer the fried bites to a plate lined with paper towels to drain, then repeat with the remaining bites, allowing the oil to return to temperature between batches.
For the dipping sauce, whisk together the ranch dressing, dill pickle juice, and fresh dill in a small bowl until smooth and well combined.
Serve the fried dill pickle ranch cheese bites hot with the pickle ranch dipping sauce on the side, or cool slightly and reheat later in the oven or air fryer to refresh their crispiness.

Notes

For the crispiest texture, dry the pickles thoroughly before mixing and do not skip the chilling step, which helps the bites hold their shape in the hot oil. Use a no-sugar-added ranch seasoning and dressing to keep the carbs extremely low, and choose plain pork rinds without added sugar or starch. Leftover bites can be refrigerated in an airtight container for up to three days and reheated at 375°F in an air fryer or oven until hot and crisp. To bake instead of fry, arrange coated bites on a greased or parchment lined sheet pan, spray lightly with avocado oil, and bake at 400°F until golden, flipping halfway through. Each serving stays well within keto snack macros, but adjust portion size and dipping sauce to fit your personal carb goals.

Nutrition