Fried Pickles Recipe
Deep-fried pickles served with ranch dressing.
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Ingredients
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Fried Pickles
Ranch Dressing
Method
Fried Pickles
Prepare the Pickles
Open the jar of dill pickles and drain the liquid. Pat the pickles dry with paper towels to remove excess moisture.
Prepare the Breading
In a large mixing bowl, combine the flour, cornmeal, garlic powder, onion powder, black pepper, and cayenne pepper. Mix well.
Prepare Buttermilk Dip
In another bowl, pour the buttermilk. This will be used to dip the pickles before breading.
Heat the Oil
In a deep frying pan or a heavy pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Bread the Pickles
Dip each pickle slice into the buttermilk, allowing excess to drip off. Then, dredge it in the flour-cornmeal mixture until fully coated. Shake off excess breading.
Fry the Pickles
Carefully place the breaded pickles into the hot oil, a few at a time, to avoid overcrowding. Fry for about 2-3 minutes or until golden brown, flipping halfway through.
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 warm with ranch dressing.
Ranch Dressing
Combine Ingredients
In a medium bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.
Mix Well
Whisk all the ingredients together until smooth and well combined.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.