Crisp Fried Pickles Recipe
With jalapeño ranch dipping sauce.
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Ingredients
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For the Fried Pickles
For the Jalapeño Ranch Dipping Sauce
Method
For the Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickle slices and pat them dry using paper towels to remove excess moisture.
- 2
Make the Batter
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, paprika, salt, and black pepper. Mix well.
- 3
Add Buttermilk
Pour in the buttermilk and stir until the mixture is fully combined and is smooth.
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 5
Coat the Pickles
Dip each pickle slice into the batter, ensuring they are fully coated.
- 6
Fry the Pickles
Carefully place the coated pickle slices into the hot oil, a few at a time, without overcrowding the pot. Fry for 2-3 minutes or until golden brown.
- 7
Drain and Serve
Remove the fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
For the Jalapeño Ranch Dipping Sauce
- 8
Combine Ingredients
In a medium bowl, mix together the mayonnaise, sour cream, buttermilk, finely chopped jalapeño, dried dill weed, garlic powder, and salt.
- 9
Adjust Seasoning
Taste the sauce and adjust the seasoning with additional salt if needed.
- 10
Chill and Serve
Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled alongside the fried pickles.