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Ingredients
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Pickles
Batter
Frying
Dipping Sauce
Method
Preparation of Pickles
- 1
Drain the sliced dill pickles and pat them dry with paper towels to remove excess moisture.
Batter Preparation
- 2
In a large mixing bowl, combine all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 3
Whisk in the buttermilk until the batter is smooth and well combined.
Frying
- 4
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Dip each pickle slice into the batter, ensuring it's fully coated, and then carefully place it in the hot oil.
- 6
Fry the pickles in batches for 2-3 minutes or until golden brown, turning occasionally for even cooking.
- 7
Remove the fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Dipping Sauce Preparation
- 8
In a small bowl, mix together mayonnaise, ketchup, hot sauce, and garlic powder until well combined.
Serving
- 9
Serve the fried pickles hot with the UGA Ranch on the side for dipping.
