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Fried Pickles with Ranch Dipping Sauce

Bree Hester
Updated Mar 22, 2012
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Ready to serve in just 45 minutes, use hamburger dill pickles for these Cajun-seasoned appetizers. The ranch dipping sauce can be made up to one week ahead of time.

Fried Pickles with Ranch Dipping Sauce

  • Prep Time 45 min
  • Total 45 min
  • Servings 8
  • Ingredients 18
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Ingredients

Ranch Dipping Sauce

  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons chopped fresh dill weed
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Fried Pickles

  • 1 jar (32 oz) dill pickle slices, drained
  • 1 cup buttermilk
  • 2 tablespoons red pepper sauce
  • 1 cup Gold Medal™ all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons Cajun seasoning
  • Vegetable oil for deep frying
  • 2 teaspoons salt
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
  • Step 
    2
    Pat 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.
  • Step 
    3
    In 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.
  • Step 
    4
    Serve fried pickles warm with dipping sauce.

Nutrition

Nutrition Facts are not available for this recipe

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