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Crispy Fried Pickles with Ranch: 5-Step Easy Recipe

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Homemade crispy fried dill pickle spears with a double-dredge coating for maximum crunch, served with a fresh, tangy homemade ranch dipping sauce.

Ingredients

  • Dill pickle spears (firm, Kosher dill style)
  • All-purpose flour
  • Cornstarch
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Cayenne pepper
  • Kosher salt
  • Large eggs
  • Milk or buttermilk
  • Sour cream (full-fat)
  • Mayonnaise
  • Buttermilk
  • Dried herbs (dill, parsley, chives)
  • Fresh minced garlic
  • Fresh minced onion
  • Fresh lemon juice
  • Vegetable oil or peanut oil (for frying)

Instructions

  1. Drain pickle spears and pat them thoroughly dry with paper towels to ensure the coating sticks.
  2. In a shallow bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt.
  3. In a second shallow bowl, beat eggs with milk or buttermilk until smooth and slightly liquid.
  4. In a small bowl, mix sour cream, mayonnaise, buttermilk, dried herbs, fresh garlic, fresh onion, and lemon juice for the ranch sauce. Cover and refrigerate.
  5. Pour about two inches of oil into a heavy-bottomed pot or skillet and heat over medium-high heat to 350°F (175°C).
  6. Dredge a dry pickle spear in the dry flour mixture, shaking off excess.
  7. Dip the floured pickle into the egg wash, letting excess drip off.
  8. Return the pickle to the dry mixture, pressing gently to create a thick, double-coated crust.
  9. Carefully lower breaded pickles into the hot oil in batches, avoiding overcrowding.
  10. Fry for 2-3 minutes, flipping halfway, until golden brown and crispy.
  11. Remove pickles with tongs and place on a wire cooling rack set over a baking sheet.
  12. Sprinkle immediately with a little extra salt while hot.
  13. Serve hot with the chilled ranch dipping sauce on the side.

Notes

Ensure pickles are completely dry before breading to prevent coating from slipping off. Maintain oil temperature at 350°F (175°C) for best results. Do not use paper towels to drain fried pickles as they trap steam and make the coating soggy; use a wire rack instead. For a gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free flour blend. For a lighter version, bake at 400°F (200°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: fried pickles, ranch dipping sauce, appetizer, game day food, crispy pickles, homemade ranch, bar food, easy recipe

Find it online: https://mandydishes.com/crispy-fried-pickles-with-ranch-5-step-easy-recipe/