Fried Pickles Recipe
Kosher dill, beer-battered, ranch dressing.
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Ingredients
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Pickles & Batter
Fry & Finish
Ranch Dipping Sauce
Method
Pickles & Batter
Drain and dry pickles
Drain the kosher dill pickle slices in a colander and pat them very dry with paper towels. Excess moisture prevents the batter from adhering and causes splatter during frying.
Prepare dredge
Place 1/2 cup all-purpose flour in a shallow bowl or plate. Lightly toss the dried pickle slices in this flour to coat; shake off excess. This helps the batter stick.
Make beer batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Slowly whisk in 3/4 cup cold beer until just combined and smooth. Batter should be thick enough to coat a spoon but runny enough to drip off. If too thick, whisk in up to 1/4 cup ice water, 1 tablespoon at a time, until desired consistency is reached. Chill batter for 10 minutes while heating oil.
Frying
Heat oil
Pour oil into a deep heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups depending on your vessel). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily without burning immediately.
Batter and fry pickles
Working in small batches (4–6 slices at a time depending on pot size), dredge floured pickle slices in the beer batter to fully coat. Carefully lower battered pickles into hot oil using tongs or a slotted spoon, avoiding overcrowding. Fry until golden brown and crisp, about 2–3 minutes per side (total 3–5 minutes), turning as needed for even color. Maintain oil temperature around 350°F — if it drops, the coating will absorb more oil; if it's too hot, the coating will burn.
Drain and keep warm
Use a slotted spoon to transfer fried pickles to a wire rack set over a baking sheet or to paper towels to drain. Season lightly with a pinch of salt while still hot if desired. Repeat with remaining pickles, allowing oil to come back up to temperature between batches. Keep finished batches in a warm oven (200°F/95°C) on the rack to stay crisp while you finish frying.
Ranch Dipping Sauce
Mix ranch
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1 tablespoon minced dill, 1 tablespoon minced chives, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning or thickness (add more buttermilk for looser sauce). Chill at least 10 minutes to let flavors meld; serve cold.