Fried Pickles Recipe
Crispy dill 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
Start by draining the dill pickles and patting them dry with paper towels to remove excess moisture. This ensures they fry nicely.
- 2
Make the Batter
In a large bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
- 3
- 4
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature using a kitchen thermometer.
- 5
Fry the Pickles
Dip each pickle slice into the batter, allowing any excess to drip off. Carefully place the battered pickles into the hot oil and fry in batches, avoiding overcrowding. Fry until golden brown, about 2-3 minutes per side.
- 6
Drain and Serve
Once golden brown, remove the fried pickles from the oil and place them on a plate lined with paper towels to absorb excess oil. Keep warm until ready to serve.
Ranch Dressing
- 7
Prepare the Dressing
In a medium bowl, combine the mayonnaise, sour cream, and buttermilk. Whisk until smooth and well-blended.
- 8
Season the Dressing
Add the dried dill weed, garlic powder, onion powder, salt, and black pepper to the creamy mixture. Stir until all ingredients are well incorporated.
- 9
Chill and Serve
Cover the ranch dressing with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve alongside the fried pickles.