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Ingredients
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For the Fried Pickles
For the Ranch Dip
Method
For the Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickles and pat them dry with paper towels to remove excess moisture. This will help the coating stick better.
- 2
Make the Breading Mixture
In a medium mixing bowl, combine the all-purpose flour, cornmeal, cayenne pepper, garlic powder, black pepper, and salt. Mix well until evenly combined.
- 3
Coat the Pickles
Dip each pickle slice into the buttermilk, ensuring it is fully coated. Then, dredge the pickles in the breading mixture, pressing lightly to adhere the coating.
- 4
Heat the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Fry the Pickles
Carefully add the coated pickle slices to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy.
- 6
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.
For the Ranch Dip
- 7
Mix the Ingredients
In a medium bowl, combine the mayonnaise, sour cream, dried dill weed, garlic powder, onion powder, and lemon juice. Stir until smooth and well combined.
- 8
Season the Dip
Add salt to taste, mixing well to incorporate. Adjust seasoning as needed.
- 9
Chill and Serve
Refrigerate the ranch dip for at least 30 minutes to allow the flavors to meld. Serve alongside the fried pickles.