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Ingredients
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Fried Pickle Spears
Dill Garlic Ranch
Method
Fried Pickle Spears
- 1
Prepare the Pickles
Drain the dill pickle spears and pat them dry with paper towels to remove excess moisture.
- 2
Set Up Breading Station
In a shallow bowl, combine the flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper. In another bowl, pour the buttermilk.
- 3
Bread the Pickles
Dip each pickle spear first into the buttermilk, allowing the excess to drip off, then coat with the flour-cornmeal mixture. Place breaded pickles on a plate.
- 4
Heat Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Pickles
Carefully add the breaded pickle spears to the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Dill Garlic Ranch
- 6
Mix Ingredients
In a medium bowl, combine mayonnaise, sour cream, dill weed, garlic powder, onion powder, lemon juice, salt, and black pepper.
- 7
Blend and Chill
Whisk together until smooth and well combined. Cover and refrigerate for at least 30 minutes to let the flavors meld.
