Fried Pickles Recipe
Breaded and fried dill pickles served with ranch.
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Ingredients
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Fried Pickles
Ranch Dressing
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickles from the jar and pat them dry with paper towels to remove excess moisture. This will help the breading adhere better.
- 2
Set Up Breading Station
In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. In another shallow bowl, whisk together the eggs and buttermilk until well combined. In a third shallow bowl, place the cornmeal.
- 3
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). You can use a thermometer to check the temperature, or drop a small piece of bread into the oil; it should sizzle and turn golden brown.
- 5
Fry the Pickles
Carefully place the breaded pickles into the hot oil in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy, turning halfway through for even cooking. Use a slotted spoon to remove the fried pickles and place them on a paper towel-lined plate to drain any excess oil.
- 6
Serve
Serve the fried pickles hot with ranch dressing on the side for dipping.
Ranch Dressing
- 7
Mix Ranch Ingredients
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, dried dill weed, garlic powder, onion powder, and salt. Whisk together until smooth and well combined.
- 8
Adjust Seasoning
Taste the ranch dressing and adjust the salt as needed. If you prefer a thinner consistency, add more buttermilk until you reach your desired thickness.
- 9
Chill
Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld before serving.