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Ingredients
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Fried Pickles
Ranch Dipping Sauce
Method
Fried Pickles
- 1
Prepare the Pickles
Drain the dill pickles from the jar and pat them dry with paper towels. This helps to ensure they stay crispy when fried.
- 2
Make the Breading
In a large mixing bowl, combine the all-purpose flour, cornmeal, salt, black pepper, and garlic powder. Mix well until all dry ingredients are evenly distributed.
- 3
Batter the Pickles
Pour the buttermilk into a separate bowl. Dip each pickle slice into the buttermilk, allowing excess to drip off, then dredge them in the flour-cornmeal mixture, coating evenly. Place the breaded pickles on a plate.
- 4
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot, about 350°F (175°C). You can test the oil's readiness by dropping a small piece of batter into it; if it sizzles and bubbles, the oil is ready.
- 5
Ranch Dipping Sauce
- 6
Combine Ingredients
In a medium bowl, combine the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.
- 7
Mix Well
Whisk the mixture together until smooth and creamy. Adjust seasoning to taste as needed.
- 8
Chill and Serve
Cover the ranch dipping sauce with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.