Deep Fried Dills Recipe
Sliced dill pickles tossed in a housemade breading and served with ranch.
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Ingredients
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APPETIZERS
Method
APPETIZERS
- 1
Prepare the Pickles
Begin by draining the sliced dill pickles and patting them dry with paper towels to remove excess moisture.
- 2
Make the Breading Mixture
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Whisk together until well combined.
- 3
Prepare the Buttermilk Dip
In another bowl, pour in the buttermilk. This will be used to dip the pickles before they are breaded.
- 4
Heat the Oil
In a deep frying pan or a heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature.
- 5
Coat the Pickles
Take a slice of the dried dill pickle, dip it into the buttermilk, allowing any excess to drip off. Then, dredge it in the breading mixture, ensuring it is fully coated. Repeat this step for all pickle slices.
- 6
Fry the Pickles
Once the oil is hot, carefully add a few breaded pickle slices at a time into the oil. Do not overcrowd the pan. Fry for about 2-3 minutes on each side, or until they turn golden brown and crispy.
- 7
Drain and Serve
Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with ranch dressing on the side for dipping.