Hand-breaded Fried Pickles Recipe

Inspired by Feast BBQ

Time30m

Serves4

ranch, cotija, and cilantro

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Ingredients

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1
Prepare the Pickles
If using whole pickles, slice them into strips or rounds depending on your preference. Pat them dry with paper towels to remove excess moisture.

2
Set Up Breading Station
In three separate shallow bowls, place the flour, beaten eggs, and a mixture of cornmeal and breadcrumbs. Mix the cornmeal and breadcrumbs together in the third bowl.
3
Bread the Pickles
Dip each pickle slice into the flour first, ensuring it is fully coated. Shake off any excess flour. Next, dip it into the beaten eggs, allowing excess to drip off, and finally coat it with the cornmeal and breadcrumb mixture.

4
Heat Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
5
Fry the Pickles
Carefully add the breaded pickles to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy.
6
Drain and Cool
Once fried, remove the pickles from the oil and place them on a plate lined with paper towels to drain excess oil.

7
Combine Ingredients
In a mixing bowl, combine the ranch dressing with chopped cilantro and crumbled cotija cheese. Stir well until evenly mixed.

8
Serve
Serve the hand-breaded fried pickles warm with the ranch dip on the side.