Pickle Spears Recipe
Breaded in a dill batter, fried and served with ranch for dipping.
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Ingredients
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Pickles
Batter
Breading (optional double crisp)
For Frying
Ranch Dipping Sauce
Method
Pickles
Prepare spears
Drain whole dill pickles and cut each into 3–4 spears (depending on size) to yield about 12 spears. Pat spears very dry with paper towels — removing excess brine is critical so the batter adheres and oil doesn't spatter.
Batter
Mix dry
In a medium bowl whisk together all-purpose flour, cornstarch, dried dill, garlic powder, onion powder, baking powder and a pinch of salt and pepper until evenly combined.
Add wet
In a small bowl beat the egg lightly. Whisk the egg into the dry mixture, then gradually whisk in the cold club soda (or cold water) until the batter is smooth and thick enough to coat the back of a spoon. Batter should be somewhat thick but pourable; if too thick add 1–2 tbsp more cold water.
Breading (optional double crisp)
Prepare crumb mix
In a shallow dish combine breadcrumbs (or panko), grated Parmesan (if using), salt and pepper.
Coat pickles (optional double crisp method)
For extra-crispy spears: dredge each dried pickle spear first into a light dusting of flour (use some of the batter dry flour if needed), dip into the dill batter to fully coat, then transfer to the breadcrumb mixture and press lightly so crumbs adhere. Place on a wire rack while you heat the oil. Alternatively, for a single-coat version, simply dip the spears in batter and fry directly.
For Frying
Heat oil
Pour oil into a deep, heavy skillet or pot to a depth of about 1–1.5 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise steadily without browning immediately.
Fry in batches
Working in small batches (3–4 spears at a time depending on pan size), carefully slide battered pickles into the hot oil. Fry until golden brown and crisp, about 2–3 minutes per side total. If using double breading, fry until both the batter and crumbs are golden, turning once. Avoid overcrowding so oil temperature stays consistent.
Drain & rest
Use a slotted spoon or spider to transfer fried spears to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes. Season lightly with a pinch of salt while hot.
Ranch Dipping Sauce
Serve
Pour ranch into a small bowl and stir in chopped fresh dill if desired. Serve immediately with hot pickle spears for dipping.