Fried Pickles & Ranch Recipe
5 pickle spears coated in a dill breadcrumb. Served with a side of homemade ranch.
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
Homemade Ranch
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the pickle spears and pat them dry with paper towels.
- 2
Set Up Breading Station
In one bowl, place the flour. In a second bowl, pour the dill pickle juice. In a third bowl, mix the breadcrumbs, dried dill, paprika, salt, and pepper.
- 3
Coat the Pickles
Dip each pickle spear first in the flour, then in the dill pickle juice, and finally in the breadcrumb mixture, ensuring even coating.
- 4
Heat the Oil
In a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Pickles
Carefully add the coated pickle spears to the hot oil in batches. Fry until golden brown and crispy, about 3 to 4 minutes. Drain on paper towels.
Homemade Ranch
- 6
Combine Ingredients
In a bowl, mix together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and pepper.
- 7
Adjust Seasoning
Taste and adjust seasoning as needed. If you prefer a thinner consistency, add more buttermilk.
- 8
Chill and Serve
Refrigerate the ranch for at least 30 minutes before serving to let the flavors meld.