Fried Pickles Recipe
Crispy fried pickles served with ranch dressing.
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Ingredients
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Fried Pickles
Ranch Dressing
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickle slices and pat them dry with paper towels to remove excess moisture.
- 2
Make the Breading
In a mixing bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- 3
Prepare the Wet Mixture
In another bowl, whisk together the egg and buttermilk until well combined.
- 4
Coat the Pickles
Dip each pickle slice first into the wet mixture, allowing excess to drip off, then coat with the dry breading mixture, pressing lightly to adhere.
- 5
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Pickles
Working in batches, carefully add the coated pickle slices to the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side.
- 7
Drain and Serve
Use a slotted spoon to remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Ranch Dressing
- 8
Combine Ingredients
In a mixing bowl, combine the mayonnaise, sour cream, buttermilk, garlic powder, dried dill, onion powder, salt, and black pepper.
- 9
Mix Well
Whisk all ingredients together until smooth and creamy. Adjust seasoning to taste.
- 10
Chill and Serve
Refrigerate the ranch dressing for at least 30 minutes before serving to allow the flavors to meld.