Fried Pickles Recipe
Crispy fried pickles served with ranch dressing.
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Ingredients
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Pickles
Batter
Frying
Ranch Dressing
Method
Preparing the Pickles
Slice the Pickles
If using whole dill pickles, slice them into 1/4 inch thick rounds.
Drain the Pickles
Place the sliced pickles on paper towels to drain excess moisture for about 10 minutes.
Making the Batter
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper.
Add Buttermilk
Gradually mix in the buttermilk until the batter is smooth and well combined.
Frying the Pickles
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Pickles
Dip each pickle slice into the batter, ensuring they are fully coated.
Fry the Pickles
Carefully place the battered pickles in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 3-4 minutes per side.
Drain Excess Oil
Using a slotted spoon, transfer the fried pickles to a plate lined with paper towels to drain excess oil.
Making the Ranch Dressing
Combine Ingredients
In a small bowl, mix together the mayonnaise, sour cream, dried dill weed, garlic powder, onion powder, salt, black pepper, and lemon juice until smooth.
Chill the Dressing
Refrigerate the ranch dressing for at least 30 minutes before serving to allow the flavors to meld.