Fried Pickles Recipe
Lightly fried house tempura-battered pickles served with ranch
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Ingredients
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Pickles
Tempura Batter
For Frying
Ranch Dressing
Method
Preparation of Pickles
Prepare the Pickles
Drain the pickles from their brine and pat them dry with paper towels to remove excess moisture.
Tempura Batter
Mix the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold water until the batter is smooth and slightly thick. Set aside.
Frying
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).
Batter the Pickles
Dip each pickle slice or spear into the tempura batter, ensuring it is fully coated.
Fry the Pickles
Carefully place the battered pickles into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes per side.
Drain the Fried Pickles
Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil.
Ranch Dressing
Prepare the Ranch Dressing
In a bowl, whisk together the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper until smooth and well combined. Adjust seasoning to taste.
Serving
Serve
Serve the fried pickles warm, accompanied by the ranch dressing for dipping.