Fried Pickles Recipe
Crispy fried pickles served with ranch
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Ingredients
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Fried Pickles
Ranch Dip
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickle slices and pat them dry with paper towels to remove excess moisture.
- 2
Make the Breading
In a shallow bowl, combine the all-purpose flour, cornmeal, cayenne pepper, garlic powder, paprika, salt, and black pepper. Mix well.
- 3
Dip in Buttermilk
Pour the buttermilk into a separate shallow bowl. Dip each pickle slice into the buttermilk, ensuring it is fully coated.
- 4
Coat the Pickles
After dipping in buttermilk, dredge each pickle slice in the flour mixture, pressing gently to ensure a good coating.
- 5
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Pickles
Carefully place the coated pickle slices into the hot oil, frying in batches until golden brown and crispy, about 2-3 minutes per side.
- 7
Drain and Serve
Remove the fried pickles with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve warm.
Ranch Dip
- 8
Combine Ingredients
In a medium bowl, combine the mayonnaise, sour cream, dried dill weed, garlic powder, onion powder, salt, black pepper, and buttermilk.
- 9
Mix Well
Whisk all the ingredients together until smooth and well combined.
- 10
Chill
Cover the ranch dip and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- 11
Serve
Serve the fried pickles with the ranch dip on the side.