Fried Pickles Recipe
Breaded and fried dill pickle spears, served with ranch dressing.
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Ingredients
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Pickles
Batter
Frying
Dipping Sauce
Method
Preparation
- 1
Prepare the Pickles
Drain the dill pickle spears and pat them dry with paper towels to remove excess moisture.
- 2
Prepare the Batter
In a medium bowl, combine the all-purpose flour, cornmeal, salt, black pepper, garlic powder, and paprika. Mix well.
- 3
Breading
- 4
Bread the Pickles
Dip each pickle spear into the flour mixture, then into the egg mixture, and back into the flour mixture to coat completely. Set aside on a plate.
Frying
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 6
Fry the Pickles
Carefully add the breaded pickle spears to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy.
- 7
Drain
Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 8
Serve with Dipping Sauce
Serve the fried pickles hot with ranch dressing on the side for dipping.