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Ingredients
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Pickles & Batter
Breading & Frying
Ranch Dipping Sauce
Method
Pickles & Batter
Prep pickles
Drain pickle slices in a colander and pat them dry very well with paper towels. Excess moisture prevents proper batter adhesion and causes hot oil splatter.
Make the batter
In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/2 teaspoon paprika until combined. In a separate small bowl beat 1 large egg. Add the egg to the dry mix, then whisk in 3/4 cup cold club soda or cold beer until a smooth, slightly thick batter forms. The batter should coat the back of a spoon; adjust with a tablespoon more liquid if too thick or 1 teaspoon more flour if too thin. Keep batter cold by placing the bowl over an ice bath if you expect to fry later.
Breading & Frying
Set up dredging station
Arrange three shallow dishes: one with 1/2 cup flour mixed with 1/4 teaspoon salt for dredging, one with the prepared batter, and one with 1 cup panko breadcrumbs. Pat pickles again just before dredging.
Dredge pickles
Working in small batches, lightly dredge each pickle slice in the flour mixture, shake off excess, dip into the batter to coat fully, then press into the panko breadcrumbs to coat. Place breaded pickles on a wire rack while you heat the oil. For extra-crispy results, double-dip: after first panko coat, quickly dip back into batter and panko again.
Heat oil
Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or Dutch oven, leaving at least 2 inches headspace. Heat oil over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small drop of batter — it should sizzle and sink slowly.
Fry pickles
Carefully add breaded pickles in a single layer (do not overcrowd) and fry for 1.5–2.5 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to turn slices if needed. Maintain oil temperature around 340–360°F; adjust heat as necessary. Remove fried pickles to a wire rack set over a baking sheet lined with paper towels to drain. Lightly season with a pinch of salt immediately after frying. Repeat with remaining pickles.
Finish
Let fried pickles rest 1–2 minutes to cool slightly; serve hot for best texture.
Ranch Dipping Sauce
Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk in a small bowl until smooth. Add 1 teaspoon fresh lemon juice, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Taste and season with salt and black pepper to taste. Chill in refrigerator for at least 15 minutes to let flavors meld. If the sauce is too thick, thin with additional buttermilk, 1 teaspoon at a time, to desired consistency.