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Ingredients
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Fried Pickles
Ranch Dressing
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickles and pat them dry with paper towels to remove excess moisture. This will help the coating adhere better.
- 2
Make the Breading Mixture
In a large bowl, combine the flour, cornmeal, baking powder, garlic powder, paprika, salt, and black pepper. Mix well until evenly combined.
- 3
Prepare the Buttermilk
In another bowl, pour the buttermilk. This will be used to dip the pickles before breading.
- 4
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles, it's ready.
- 5
Bread the Pickles
Dip each pickle slice into the buttermilk, allowing any excess to drip off. Then dredge the pickle in the breading mixture, ensuring it is well coated.
- 6
Fry the Pickles
Carefully place the breaded pickles into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the pickles and transfer them to a paper towel-lined plate to drain.
- 7
Serve
Serve the fried pickles hot with ranch dressing on the side.
Ranch Dressing
- 8
Mix the Ranch Ingredients
In a medium bowl, combine mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk together until smooth and creamy.
- 9
Taste and Adjust Seasoning
Taste the ranch dressing and adjust the seasoning with additional salt and black pepper, if needed.
- 10
Chill
Refrigerate the ranch dressing for at least 30 minutes before serving to allow the flavors to meld.