Fried Pickles Recipe
Crispy fried pickles with ranch dipping sauce.
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Ingredients
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Fried Pickles
Ranch Dipping Sauce
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture.
- 2
Set Up the Breading Station
In one bowl, place the all-purpose flour. In a second bowl, whisk together the buttermilk and the egg until smooth. In a third bowl, combine the cornmeal, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- 3
Bread the Pickles
Working in batches, dip each pickle slice first in the flour, then the buttermilk mixture, and finally coat it in the cornmeal mixture. Ensure each slice is fully coated.
- 4
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles, the oil is ready.
- 5
Fry the Pickles
Carefully add the breaded pickle slices to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy.
- 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.
Ranch Dipping Sauce
- 7
Mix the Sauce
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
- 8
Chill
Refrigerate the ranch dipping sauce for at least 30 minutes before serving to allow the flavors to meld together.