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Ingredients
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Fried Pickles
Ranch Dressing
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture. Set aside.
- 2
Mix the Dry Ingredients
In a medium bowl, combine the all-purpose flour, cornmeal, garlic powder, paprika, black pepper, and salt. Mix well.
- 3
Prepare the Buttermilk
In another bowl, pour the buttermilk.
- 4
Coat the Pickles
Dip each pickle slice into the buttermilk, allowing excess to drip off, then coat it in the flour-cornmeal mixture. Ensure each piece is well-coated.
- 5
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Pickles
Carefully place the coated pickles into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes or until they are golden brown and crispy.
- 7
Drain the Fried Pickles
Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil.
Ranch Dressing
- 8
Mix the Ranch Ingredients
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth and well combined.
- 9
Chill the Dressing
Refrigerate the ranch dressing for at least 30 minutes before serving to let the flavors meld.