Fried Pickles Recipe
Fried dill pickles served with a side of ranch.
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Ingredients
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Fried Pickles
Ranch Dressing
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickles from the jar and pat them dry with paper towels to remove excess moisture.
- 2
Mix the Coating
In a large bowl, combine all-purpose flour, cornmeal, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well to combine.
- 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 dredge them in the flour-cornmeal mixture, ensuring they are well-coated.
- 5
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Pickles
Carefully drop the coated pickles into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown, flipping halfway through.
- 7
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.
Ranch Dressing
- 8
Combine the Ingredients
In a mixing bowl, combine mayonnaise, sour cream, buttermilk, dried dill weed, garlic powder, onion powder, salt, and black pepper.
- 9
Mix Well
Whisk the ingredients together until smooth and creamy. Adjust salt and pepper to taste.
- 10
Chill and Serve
Cover the ranch dressing and refrigerate for at least 30 minutes before serving with the fried pickles.