Fried pickles are an irresistible snack that combines the tanginess of pickles with a crunchy, golden coating. They’re quick to make and perfect for sharing at gatherings!
Honestly, what’s better than munching on crispy, salty fried pickles with your friends? I love dipping them in ranch dressing for that extra zing. You’ll want to make a big batch! 😄
Key Ingredients & Substitutions
Dill Pickles: Use your favorite jar of dill pickle slices! If you’re in a pinch, any pickles can do, but dill adds that classic tang. Keep in mind, spears can be cut into thinner slices if you prefer.
Flour: All-purpose flour works best for the breading. If you’re gluten-free, feel free to swap it with a gluten-free flour blend. It gives a similar texture!
Cornmeal: Yellow cornmeal adds delightful crunch. You could substitute with panko breadcrumbs for a different texture, but it won’t be quite the same. Experiment if you like!
Dill for Dip: Dried dill is great, but fresh dill really elevates the flavor! If you don’t have dill, try fresh chives or a sprinkle of parsley instead for a different, but tasty dip.
How Do You Make Fried Pickles Extra Crispy?
To achieve that perfect crunch on your fried pickles, follow these tips closely.
- Dry Your Pickles: Make sure to drain and thoroughly pat the pickle slices dry. This prevents sogginess and helps the coating stick better.
- Breading Technique: When coating the pickles, ensure they’re well-coated in flour first, then in the egg mixture, and finally in cornmeal. Press down lightly on the cornmeal to adhere it well.
- Temperature Control: Keep the oil at the right temperature (around 350°F). Too low, and they’ll soak up oil; too high, and the breading may burn before cooking through!
- Batch Frying: Fry in small batches to avoid overcrowding, which helps maintain oil temperature and gives you that crispy texture.
Follow these steps, and you’ll whip up a batch of deliciously crispy fried pickles that everyone will love!
Fried Pickles with Dill Ranch Dip
Ingredients You’ll Need:
For the Fried Pickles:
- 1 (16-ounce) jar dill pickle slices, drained and patted dry
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for mild heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk or buttermilk
- 1 1/2 cups yellow cornmeal
- Vegetable oil, for frying (about 2-3 cups depending on pan size)
For the Dill Ranch Dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon dried dill weed (or 1 tablespoon fresh dill finely chopped)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus around 15-20 minutes for frying. Total time should be about 35-40 minutes, including preparation and cooking. Perfect for a quick appetizer or snack break!
Step-by-Step Instructions:
1. Prepare the Pickles:
Start by draining the pickle slices and patting them dry with paper towels. This step is important as it helps the breading adhere better and minimizes splattering when frying.
2. Set Up Your Breading Station:
Gather three shallow bowls. In the first bowl, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper (if you’re feeling adventurous), salt, and black pepper. In the second bowl, whisk the eggs and milk or buttermilk together. In the third bowl, pour in the cornmeal.
3. Coat the Pickles:
Take each pickle slice and dip it into the flour mixture first—shake off any excess flour. Next, dunk it into the egg mixture, allowing any excess to drip off before finally coating it in the cornmeal. Press lightly to ensure a good coat, then set the breaded pickle slices aside on a plate.
4. Heat Up the Oil:
In a heavy skillet or deep frying pan, pour enough vegetable oil to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer handy, you can test the oil’s readiness by dropping in a breadcrumb—if it sizzles and floats, it’s good to go!
5. Fry the Pickles:
Carefully add the breaded pickle slices to the hot oil in batches to avoid overcrowding. Fry each side for about 2-3 minutes, or until golden brown and crispy. Use tongs or a slotted spoon to turn and remove them from the oil.
6. Drain the Fried Pickles:
Once fried, transfer the pickles to a paper towel-lined plate to absorb any excess oil. Continue frying the remaining pickles in batches.
7. Make the Dill Ranch Dip:
While the pickles are frying, prepare the dill ranch dip. In a small bowl, combine mayonnaise, sour cream, dill, garlic powder, onion powder, and lemon juice. Whisk until everything is mixed well, then season with salt and pepper to taste. Chill until you’re ready to serve.
8. Serve and Enjoy:
Arrange your crispy fried pickles on a serving platter, placing a bowl of dill ranch dip in the center. Enjoy them immediately while they’re hot and crunchy!
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These fried pickles with dill ranch dip make for a fantastic appetizer or snack, promising to be a hit at any gathering! 😋
Can I Use Other Types of Pickles?
Absolutely! While dill pickles are traditional, you can experiment with other pickled varieties like bread and butter or spicy pickles. Just keep in mind that the flavor profile will change slightly!
Can I Prepare the Dipping Sauce in Advance?
Yes, you can make the dill ranch dip ahead of time! Just mix all the ingredients and store it in the refrigerator. It can be kept for up to 3 days and tastes even better after the flavors have had time to meld.
How Do I Store Leftover Fried Pickles?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, a quick bake in the oven at 350°F (175°C) for about 10-15 minutes will help restore some crispiness. Avoid microwaving, as they can become soggy.
What Can I Do to Make Them Spicier?
If you like extra heat, you can increase the cayenne pepper in the breading or add some hot sauce to the egg mixture. Alternatively, serve the fried pickles with a spicy dipping sauce for a kick!
