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Ingredients
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Fried Pickles
Cool Ranch Dressing
Method
Fried Pickles
- 1
Prepare the Pickles
Open the jar of dill pickles and drain the liquid. Pat the pickles dry with paper towels to remove excess moisture.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
- 3
Prepare Buttermilk Mixture
In a separate bowl, pour the buttermilk.
- 4
Coat the Pickles
Dip each pickle slice in the buttermilk, allowing excess to drip off, then dredge in the flour mixture until fully coated.
- 5
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles, it’s ready.
- 6
Fry the Pickles
Carefully place the coated pickles in the hot oil in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 7
Drain and Serve
Remove the fried pickles from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Cool Ranch Dressing
- 8
Mix Ingredients
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, dill weed, parsley, garlic powder, onion powder, salt, and black pepper.
- 9
Whisk Until Smooth
Whisk the mixture together until smooth and creamy. Adjust seasoning to taste if necessary.
- 10
Chill
Cover the dressing and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
