Deep Fried Pickle Wedges Recipe

Prepare pickles

Drain the jar of dill pickles and pat each pickle dry with paper towels. Cut each whole pickle in half lengthwise, then cut each half into 3–4 spears depending on pickle size to yield 6 pieces total if using 6 pickles (about 12–18 spears). Pat the spears dry again to remove excess brine — this helps the batter adhere and prevents oil splatter.

Make dry mix

In a medium bowl combine the all-purpose flour, cornstarch, cornmeal (if using), baking powder, salt, black pepper, garlic powder, and paprika. Whisk together until evenly mixed.

Make wet batter

In a separate bowl whisk the egg lightly, then add the cold water and milk (or buttermilk) and whisk until smooth. Pour the wet mixture into the dry mix and whisk until a smooth, slightly thick batter forms. It should coat the back of a spoon; adjust with a tablespoon of water if too thick or a little flour if too thin.

Optional double-coat

If you want an extra-crispy exterior, spread panko breadcrumbs in a shallow dish. Dredge each pickle spear through the batter, let excess drip off, then press into the panko to coat. For a single coat, simply batter-dip and proceed to frying.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep-fryer to a depth of about 2–3 inches (approximately 3–4 cups depending on your vessel). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter into the oil — it should sizzle and rise to the surface within a few seconds without burning.

Fry pickles

Working in small batches (3–6 spears depending on pot size), carefully lower battered pickles into the hot oil using tongs. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Avoid overcrowding which lowers oil temperature and yields soggy coating. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with a pinch of salt while hot, if desired.

Keep warm / repeat

Keep cooked batches warm in a 200°F (95°C) oven on a tray while you finish frying remaining spears. Once all batches are done, let sit 1–2 minutes to firm up before serving.

While the oil heats, make the ranch dip. In a small bowl whisk together mayonnaise, buttermilk, and sour cream until smooth.

Stir in the minced chives and parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning or consistency — add more buttermilk for a thinner dip or a bit more lemon for brightness.

Chill the dip for at least 10 minutes if time allows to let the flavors meld. Serve chilled or at room temperature alongside the hot fried pickles.