Fried Pickles Recipe
Served with a side of ranch dressing.
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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. This will help them crisp up during frying.
- 2
Make the Breading
In a shallow bowl, mix the all-purpose flour, cornmeal, salt, black pepper, paprika, and garlic powder until well combined.
- 3
Prepare the Buttermilk
Pour the buttermilk into another shallow bowl.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small amount of the breading; it should sizzle immediately.
- 5
Coat the Pickles
Dip each pickle slice into the buttermilk, allowing any excess to drip off, then coat it in the flour-cornmeal mixture, pressing gently to adhere. Shake off any excess.
- 6
Fry the Pickles
Carefully place the coated pickles into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain.
- 7
Serve
Serve the fried pickles hot with a side of ranch dressing for dipping.
Ranch Dressing
- 8
Combine Ingredients
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.
- 9
Mix Well
Whisk the ingredients together until smooth and creamy. Adjust seasoning to taste.
- 10
Chill
Cover the ranch dressing and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
