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Ingredients
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Pickles
Batter
Frying
Serving
Method
Preparation
- 1
Drain the Pickles
Open the jar of dill pickles and drain the liquid. Pat the pickles dry with paper towels to remove excess moisture.
- 2
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper. Mix well. Gradually add cold water to the mixture, whisking until a smooth batter forms. The batter should be thick enough to coat the pickles.
Frying
- 3
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
- 4
Coat the Pickles
Take each pickle slice and dip it into the batter, ensuring it's fully coated. Allow excess batter to drip off.
- 5
Fry the Pickles
Carefully place the battered pickles into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for 2-3 minutes or until they turn golden brown, flipping them halfway through for even cooking.
- 6
Drain and Cool
Once golden brown, use a slotted spoon to remove the fried pickles from the oil. Place them on a plate lined with paper towels to drain excess oil. Continue frying the remaining pickles.
Serving
- 7
Serve
Serve the fried pickles warm with ranch dressing on the side for dipping.