Fried Pickles Recipe
Crispy fried pickles served with a side of ranch.
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Ingredients
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Fried Pickles
Ranch Dip
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture. This will help them become crispier when fried.
- 2
Make the Batter
In a large bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- 3
Dip in Buttermilk
Pour the buttermilk into a shallow dish. Dip each pickle slice into the buttermilk, ensuring it is well coated.
- 4
Coat with the Dry Mixture
Take the buttermilk-coated pickle slices and dredge them in the dry mixture, making sure to cover them completely. Shake off any excess.
- 5
Heat the Oil
In a large frying pan, 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 amount of the batter; if it sizzles, the oil is ready.
- 6
Fry the Pickles
Carefully place the coated pickle slices into the hot oil in batches. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 7
Drain and Serve
Once fried, remove the pickles from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Ranch Dip
- 8
Combine Ingredients
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, dried dill weed, garlic powder, onion powder, salt, and black pepper.
- 9
Mix Until Smooth
Stir the ingredients together until fully combined and smooth. Adjust the seasoning with salt and pepper to taste.
- 10
Chill and Serve
Cover the ranch dip and refrigerate for at least 30 minutes before serving to allow the flavors to meld.