Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Pickles
Jalapeño Ranch
Method
Fried Pickles
- 1
Prepare pickles
Drain the pickle slices well in a colander for 5–10 minutes, then pat dry with paper towels to remove excess brine. Excess moisture prevents the batter from sticking and causes oil spatter.
- 2
Make dry mix
In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, cornmeal (if using), baking powder, kosher salt, black pepper, garlic powder, and smoked paprika until evenly combined.
- 3
Make wet mix
In a separate medium bowl, whisk the buttermilk, eggs, and hot sauce until smooth and slightly frothy.
- 4
Dredge and batter
Set up an assembly line: dry mix, wet mix, then dry mix again (double-dredge for extra crisp). Working in batches, lightly coat a few pickle slices in the dry flour mixture, dip into the wet batter, then return to the dry mix and press gently so the coating adheres. Place coated pickles on a wire rack while you heat the oil.
- 5
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 1/2 to 2 inches (about 3–4 cups depending on pan). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and brown within 45–60 seconds.
- 6
Fry
Working in small batches (4–6 slices at a time so oil temperature stays stable), carefully add coated pickles to the hot oil. Fry, turning once, until golden brown and crisp, about 1.5–2.5 minutes per batch depending on size and oil temperature. Avoid overcrowding.
- 7
Drain and keep warm
Use a slotted spoon or spider to remove fried pickles and transfer to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Lightly season with a pinch of salt immediately. Keep warm in a 200°F (95°C) oven while you finish remaining batches.
- 8
Optional double-fry for extra crisp
For an extra-crispy result, once all batches are cooked, return the fried pickles to the oil at 375°F (190°C) for 30–45 seconds, then drain again.
Jalapeño Ranch
- 9
- 10
Combine
In a small bowl, whisk together the mayonnaise, sour cream, minced jalapeño, chopped cilantro (if using), lime juice, minced garlic, dried dill or parsley, salt, and black pepper until smooth.
- 11
Adjust consistency and season
Stir in buttermilk a tablespoon at a time until you reach a dipping-sauce consistency (about 2–4 tablespoons). Taste and adjust salt, lime, or jalapeño to preference. Chill in the refrigerator for at least 15 minutes to let flavors marry; make up to 24 hours ahead.
- 12