Fried Pickles Recipe
Dill pickle spears, battered and fried, served with ranch dressing.
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Ingredients
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Pickles
Batter
Frying
Dipping Sauce
Method
Preparation
- 1
Prepare the Pickles
Drain the dill pickle spears and pat them dry with paper towels to remove excess moisture.
Batter Preparation
- 2
Mix the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper.
- 3
Add Water
Gradually whisk in the cold water until the batter reaches a smooth and thick consistency.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Pickles
Dip each dill pickle spear into the batter, ensuring it is fully coated.
- 6
Fry the Pickles
Carefully place the battered pickles into the hot oil, frying them in small batches for about 3-4 minutes or until golden brown. Turn them occasionally for even frying.
- 7
Drain Excess Oil
Once fried, remove the pickles using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serving
- 8
Serve the Fried Pickles
Arrange the fried pickles on a serving platter and serve warm with ranch dressing for dipping.