Fried Pickles Recipe
Battered and fried pickle spears. Served with our house made ranch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Pickles
House Made Ranch
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the pickle spears and pat them dry with paper towels to remove excess moisture.
- 2
Make the Batter
In a large bowl, mix together the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, salt, and black pepper until well combined.
- 3
Combine Wet Ingredients
In another bowl, whisk together the eggs and buttermilk until smooth and fully combined.
- 4
Combine Wet and Dry
Add the wet mixture to the dry ingredients and stir until just combined, being careful not to overmix.
- 5
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Pickles
Dip each pickle spear into the batter, allowing excess batter to drip off, then carefully place them into the hot oil. Fry in batches until golden brown, about 3-4 minutes per side.
- 7
Drain and Serve
Remove the fried pickles with a slotted spoon and place them on paper towels to drain excess oil. Serve hot.
House Made Ranch
- 8
Mix Ingredients
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, dill weed, garlic powder, onion powder, salt, and black pepper.
- 9
Whisk Until Smooth
Whisk the mixture until it is smooth and creamy. Adjust seasoning to taste.
- 10
Chill Before Serving
Cover and refrigerate the ranch dressing for at least 30 minutes before serving to allow the flavors to meld.