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
Ranch Dressing
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the sliced dill pickles on a paper towel to remove excess moisture. This will help achieve crispy fried pickles.
- 2
Set Up the Breading Station
In a shallow bowl, combine the flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another bowl, whisk together the buttermilk and eggs until well combined.
- 3
Bread the Pickles
Dip each pickle slice into the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture until fully coated. Place the breaded pickles on a plate.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). To test, drop in a small piece of bread; it should sizzle immediately.
- 5
Fry the Pickles
Carefully add the breaded pickles in batches to the hot oil, frying for about 2-3 minutes or until golden brown. Use a slotted spoon to remove them and drain on paper towels.
- 6
Serve
Serve the fried pickles hot with ranch dressing on the side for dipping.
Ranch Dressing
- 7
Mix the Ingredients
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, dried dill weed, garlic powder, onion powder, and salt. Whisk until smooth and well blended.
- 8
Adjust Seasoning
Taste the ranch dressing and adjust the salt as needed. You can add more dill if desired for a stronger flavor.
- 9
Chill
Refrigerate the ranch dressing for at least 30 minutes before serving to allow the flavors to meld.