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Ingredients
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For the Fried Pickles
For the Ranch Dipping Sauce
Method
For the Fried Pickles
- 1
Prepare the Pickles
Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture.
- 2
Make the Breading Mixture
In a mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, and cayenne pepper. Mix well to combine.
- 3
Prepare the Buttermilk
In another bowl, pour the buttermilk and set it aside for dipping.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Bread the Pickles
Dip each pickle slice first into the buttermilk, allowing excess to drip off, then dredge in the flour-cornmeal mixture until fully coated.
- 6
Fry the Pickles
Carefully place the breaded pickles in the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
For the Ranch Dipping Sauce
- 7
Combine the Ingredients
In a mixing bowl, combine the mayonnaise, sour cream, dried dill weed, garlic powder, onion powder, lemon juice, salt, and black pepper.
- 8
Mix Well
Stir all the ingredients together until smooth and well combined.
- 9
Chill Before Serving
Cover the ranch sauce with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.