Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Pickles
Buttermilk Dressing
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickle slices and pat them dry with paper towels. This will help the batter adhere better.
- 2
Make the Batter
In a large mixing bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well. In another bowl, pour the buttermilk.
- 3
Coat the Pickles
Dip each pickle slice first into the buttermilk, allowing any excess to drip off, then dredge it in the flour mixture, ensuring it is well coated. Shake off any excess flour mixture.
- 4
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it's hot (around 350°F or 175°C).
- 5
Fry the Pickles
Carefully add the coated pickle slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 2-3 minutes per side.
- 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 hot with buttermilk dressing.
Buttermilk Dressing
- 7
Combine Ingredients
In a mixing bowl, combine the buttermilk, mayonnaise, chopped fresh dill, garlic powder, onion powder, salt, black pepper, and lemon juice.
- 8
Mix Well
Whisk the ingredients together until smooth and well combined. Adjust seasoning to taste.
- 9
Chill and Serve
Cover the dressing and refrigerate for at least 30 minutes before serving to let the flavors meld together.