Fried Pickles Recipe
Beer-battered pickles with house-made Buttermilk Ranch
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Ingredients
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Fried Pickles
Buttermilk Ranch
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the pickles and pat them dry with paper towels to remove excess moisture. This helps the batter adhere better.
- 2
Make the Batter
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Gradually add the beer, whisking until smooth and free of lumps.
- 3
Heat the Oil
In a deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Batter the Pickles
Dip each pickle slice into the batter, ensuring it is fully coated. Allow excess batter to drip off.
- 5
Fry the Pickles
Carefully place the battered pickles into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.
- 6
Drain and Serve
Using a slotted spoon, remove the fried pickles and place them on a plate lined with paper towels to drain excess oil. Serve hot.
Buttermilk Ranch
- 7
Combine Ingredients
In a bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth.
- 8
Add Seasonings
Stir in the dried dill, garlic powder, onion powder, salt, black pepper, and chopped parsley. Mix well until fully incorporated.
- 9
Chill and Serve
Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld. Serve as a dipping sauce for the fried pickles.