Fried Pickle Spears Recipe
Crispy fried pickle spears served with a side of our homemade Ranch dressing.
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Ingredients
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For the Fried Pickle Spears
For the Homemade Ranch Dressing
Method
For the Fried Pickle Spears
- 1
Prepare the Pickles
Slice the whole dill pickles into spears, approximately 1/4 to 1/2 inch thick. Pat them dry with paper towels to remove excess moisture.
- 2
Set Up the Breading Station
In one bowl, add the flour. In another bowl, combine cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In a separate bowl, pour in the buttermilk.
- 3
Coat the Pickles
Dip each pickle spear first into the flour, then into the buttermilk, and finally into the cornmeal mixture, ensuring they are well-coated.
- 4
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Pickles
Carefully add the coated pickle spears to the hot oil in batches, without overcrowding. Fry for about 3-4 minutes or until golden brown, flipping halfway through.
- 6
Drain and Serve
Remove the fried pickles from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately.
For the Homemade Ranch Dressing
- 7
Combine Ingredients
In a mixing bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.
- 8
Mix Well
Whisk the mixture until smooth and well combined. Adjust seasoning with more salt and pepper if desired.
- 9
Chill
Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld.
