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Ingredients
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Pickles & Batter
Datil Ranch
Method
Pickles & Batter
Prep pickles
Drain pickle slices on paper towels and pat dry. If pickles are very large, halve or quarter to make bite-size pieces. Set aside.
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (or enough for shallow deep-frying). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds.
Make batter
In a bowl whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. In a separate bowl lightly beat the egg, then whisk in the cold sparkling water until combined. Pour the wet mixture into the dry ingredients and whisk briefly until just combined — a few small lumps are fine. The batter should be thick enough to coat but still somewhat fluid. If using panko for extra crunch, place panko in a shallow dish for dredging.
Batter and bread (optional)
Working in batches, dip each dried pickle slice into the batter to fully coat, letting excess drip back into the bowl. Optionally press battered pickle into panko to coat both sides, then shake off excess.
Fry
Carefully lower 6–8 battered pickles into hot oil without overcrowding (temperature will drop; maintain around 330–350°F). Fry 2–3 minutes, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Lightly salt immediately to taste. Repeat with remaining pickles. Allow oil to come back to temperature between batches.
Finish
Let pickles rest 1–2 minutes to crisp. Serve warm with Datil ranch on the side for dipping.
Datil Ranch
Combine base
In a medium bowl whisk together mayonnaise, sour cream, and buttermilk until smooth.
Add seasonings
Stir in Datil pepper or hot sauce, chopped chives, chopped parsley, garlic powder, onion powder, dried dill, lemon juice, salt, and black pepper. Taste and adjust heat (add more Datil) or acidity (add more lemon or buttermilk) as desired.
Chill
Cover and refrigerate for at least 30 minutes to let flavors meld. If making ahead, refrigerate up to 3 days. Stir before serving; thin with a splash of buttermilk if needed to desired dipping consistency.