Description
Crispy and flavorful fried pickles coated in a seasoned flour batter and served with a tangy homemade ranch dipping sauce. Perfect as a crunchy appetizer or snack, these fried pickles are quick to prepare and irresistibly delicious.
Ingredients
Fried Pickles
- 4 cups peanut oil (or vegetable oil)
- 2 cups dill pickles, sliced
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ cup buttermilk
- 1 egg, lightly beaten
Dipping Sauce
- 6 tablespoons ranch dressing
- 4 teaspoons mayonnaise
- 2 teaspoons ketchup
- 2 teaspoons dark brown sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot sauce (or to your taste)
- ½ teaspoon black pepper
Instructions
- Prepare the Dipping Sauce: Combine ranch dressing, mayonnaise, ketchup, dark brown sugar, apple cider vinegar, hot sauce, and black pepper in a bowl. Stir until smooth, then refrigerate until serving.
- Heat the Oil: Pour oil into a 10-inch heavy-bottomed skillet or cast iron pan, filling it to about 1 inch deep. Use a candy thermometer to heat the oil to 375°F, which should take about 10 minutes. Monitor the temperature to keep it between 360°F and 375°F during frying.
- Slice and Dry Pickles: Slice dill pickles crosswise into 1/4 inch slices if not pre-sliced. Lay the slices on paper towels and pat dry to remove excess moisture.
- Prepare the Flour Mixture: In a large Ziploc bag, combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Seal and shake to mix well.
- Prepare the Wet Mixture: In a small shallow bowl, whisk together buttermilk and lightly beaten egg.
- Coat the Pickles: Place 6-8 pickle slices into the flour mixture bag and gently shake to coat. Dip the coated pickles into the buttermilk and egg mixture, then return to the flour bag for a second coating.
- Fry the Pickles: Carefully place the coated pickles in the hot oil and fry for 90 seconds to 2 minutes, or until golden brown. Use a slotted spoon to remove the fried pickles and place them on a paper towel-lined plate to drain excess oil. Repeat with remaining pickles.
- Serve: Serve the fried pickles warm with the prepared dipping sauce. Enjoy immediately for the best taste and texture.
Notes
- Maintaining the oil temperature between 360°F and 375°F is key for crispy, not greasy, fried pickles.
- Patting the pickle slices dry helps the coating stick better and prevents splattering.
- You can adjust the cayenne pepper and hot sauce amounts for desired spiciness.
- Cast iron skillets retain heat well and are ideal for frying.
- Use daylight or dill pickles for the best flavor contrast with the savory coating.
