I know what you are thinking. Really, Bree? Fried pickles? Wholeheartedly yes! My mom was the first to introduce me to fried pickles about 10 years ago during a visit. She made us pulled pork sandwiches with fried pickles on the side. It was love at first sight. They are tangy, crunchy, salty and spicy all at the same time. Heaven!
Start by making the ranch dip. All you have to do is combine the ingredients in a bowl. Simple, huh? This dip is so fresh tasting and light. It is our favorite dip at my house, and we use it for so many things. But it goes particularly well with fried pickles.
Drain the jar of pickles into a colander. Spread the pickles on a paper towel to dry them. I know this step seems silly since we are about to drop them in a bath of buttermilk and hot sauce, but it will make the coating adhere better. Then I want you to set up a little dredging station. In one bowl, you will have the buttermilk mixture, and the flour mixture in another.
Dip the pickles into the buttermilk mixture.
Then dredge the pickles completely in the flour mixture. Place the coated pickles in a single layer on a plate or baking sheet.
Heat the oil to 350 degrees.
If your oil is not hot enough, the pickles will not get crispy. That’s not good. If the oil is too hot, the outside will brown too quickly, while the inside will not be cooked properly. Working in small batches, drop the pickles into the oil, and turn frequently until they get crispy and golden brown. It takes about 2 to 3 minutes total. Drain the pickles on paper towels and immediately sprinkle with salt.
Serve right away with creamy ranch dip. You have been warned...these are addictive!
Ingredients
-
Ranch Dipping Sauce
-
1cup sour cream
-
1/2cup buttermilk
-
1clove garlic, finely chopped
-
1/4cup chopped fresh Italian (flat-leaf) parsley
-
2tablespoons chopped fresh dill weed
-
1tablespoon chopped fresh chives
-
1tablespoon Worcestershire sauce
-
1teaspoon white vinegar
-
1teaspoon salt
-
1/2teaspoon pepper
-
Fried Pickles
-
1jar (32 oz) dill pickle slices, drained
-
1cup buttermilk
-
2tablespoons red pepper sauce
-
1cup Gold Medal™ all-purpose flour
-
1cup yellow cornmeal
-
2tablespoons Cajun seasoning
-
Vegetable oil for deep frying
-
2teaspoons salt
Directions
-
1In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
-
2Pat pickles dry with paper towels. In shallow bowl, mix 1 cup buttermilk and 2 tablespoons pepper sauce. In another shallow bowl, mix flour, cornmeal and Cajun seasoning.
-
3In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 350°F. Dip pickles in buttermilk mixture, then coat with flour mixture. Working in small batches, fry pickles about 2 to 3 minutes or until golden brown and crisp. Drain on paper towels; immediately sprinkle with 2 teaspoons salt.
-
4Serve fried pickles warm with dipping sauce.
View Recipe Page