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Crispy Fried Pickles with Ranch

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Golden, crunchy fried pickle slices paired with a creamy, herb-packed homemade ranch dip. A quick and satisfying snack perfect for parties or casual get-togethers.

Ingredients

Scale
  • Dill sandwich pickle slices (or whole spears cut into rounds)
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar as substitute)
  • 2 large eggs, room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or peanut oil for frying
  • For the Ranch Dip:
  • 1/2 cup mayonnaise (full fat)
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Drain and pat dry the pickle slices with paper towels to remove excess brine (about 5 minutes).
  2. In a medium bowl, whisk together buttermilk and eggs until smooth (about 2 minutes).
  3. In another bowl, combine flour, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper; stir well (about 3 minutes).
  4. Heat vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C), about 2 inches deep (about 10 minutes).
  5. Dip each pickle slice into the wet batter, letting excess drip off, then dredge in the dry mixture, pressing lightly to adhere. Repeat the dip and dredge once more for extra crispiness (about 10 minutes).
  6. Carefully fry the coated pickles in batches without overcrowding for 2-3 minutes per side until golden brown and crisp. Use a slotted spoon to flip and remove (5-7 minutes per batch).
  7. Transfer fried pickles to a cooling rack set over a baking sheet or paper towels to drain excess oil and keep crisp (about 5 minutes).
  8. While frying, whisk together mayonnaise, sour cream or Greek yogurt, dill, parsley, garlic powder, onion powder, lemon juice, salt, and pepper for the ranch dip. Chill until serving (about 5 minutes).

Notes

Dry pickles well before battering to prevent sogginess. Maintain oil temperature at 350°F for best crispiness. Avoid overcrowding the pan. Double-dip batter for thicker crust. Serve immediately or keep warm on a wire rack. For gluten-free, substitute flour and cornmeal with gluten-free blends. For dairy-free ranch, use coconut yogurt and vegan mayo.

Nutrition

Keywords: fried pickles, crispy pickles, ranch dip, snack recipe, appetizer, easy snack, party food

Find it online: https://blairrecipes.com/crispy-fried-pickles-with-ranch-recipe-easy-perfect-snack-idea/