Fried Pickles Recipe
Dill pickle slices breaded and fried, served with ranch.
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Ingredients
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Pickles
Breading
Batter
Frying
Dipping Sauce
Method
Preparation
- 1
Prepare the Pickles
Drain the dill pickle slices and pat them dry with paper towels to remove excess moisture. This helps the breading stick better.
- 2
Mix the Breading
In a shallow bowl, combine all-purpose flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all dry ingredients are evenly distributed.
- 3
Frying
- 4
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle immediately.
- 5
Bread the Pickles
Take each pickle slice, dip it into the batter, allowing excess to drip off, then coat it with the breading mixture. Press gently to ensure the breading adheres well.
- 6
Fry the Pickles
Carefully place the breaded pickle slices into the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 7
Drain Excess Oil
Once fried, use a slotted spoon to remove the pickles from the oil and place them on a paper towel-lined plate to absorb excess oil.
Serving
- 8
Serve
Arrange the fried pickles on a serving plate and serve hot with ranch dressing on the side for dipping.