Fried Pickles Recipe
Crispy fried pickles served with ranch.
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Ingredients
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Pickles
Batter
Frying
Dipping Sauce
Method
Preparing the Pickles
- 1
Drain and Pat Dry
Begin by draining the dill pickle slices from the jar. Pat them dry with paper towels to remove excess moisture, which will help the batter adhere better.
Making the Batter
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Whisk them together until evenly mixed.
- 3
Add Buttermilk
Gradually add the buttermilk to the dry ingredients while whisking. Continue to mix until you achieve a smooth batter.
Frying the Pickles
- 4
Heat the Oil
In a large, heavy pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
- 5
Coat the Pickles
Take a few dill pickle slices and dip them into the batter, ensuring they are fully coated.
- 6
Fry the Pickles
Carefully place the coated pickles into the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- 7
Drain and Cool
Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly.
Serving
- 8
Plate and Serve
Serve the crispy fried pickles hot with a side of ranch dressing for dipping.