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fried pickles
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5 from 1 vote

Fried Pickles With Ranch Dipping Sauce

Prep Time10 minutes
Active Time10 minutes
Course: Snack
Cuisine: American
Yield: 10
Calories: 845cal
Author: Melissa

Equipment

  • 1 deep skillet or fryer

Materials

  • 3 cups of vegetable oil

Batter Ingredients

  • ¾ cup of cornmeal
  • ⅓ cup of flour
  • ½ tsp black pepper
  • ¼ - ½ tsp of cayenne pepper - You pick your hotness level
  • ¼ tsp of salt

Wet Dipping Ingredients

  • ⅔ cup of buttermilk
  • 1 large egg

Extra

  • ½ cup all-purpose flour

Pickles

  • 1 24 oz. Pickle Spears chips, or wedges - the thick ones pack the most juice

For the Ranch Dipping Sauce

  • 3 tsp Hidden Valley Ranch Dressing Mix - Buttermilk Recipe preferred
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • ¼ tsp. course ground black pepper
  • ¼ tsp. cayenne pepper
  • ½ tsp. garlic powder

Instructions

  • To prepare the Ranch Dipping Sauce, mix the dipping sauce ingredients together, cover, and place in the refrigerator to chill for at least 30 minutes
  • Using a large resealable bag, mix the cornmeal, and the 1/3 cup of flour together, add the spices Seal, and shake.
  • Put the remaining 1/2 cup of flour into a separate medium sized bowl
  • Mix the buttermilk, and egg together
  • Place pickles on a paper towel to absorb some of the juices
  • Toss the pickles into the bowl of flour
  • Dip a handful of  floured pickles into the egg/buttermilk mixture
  • Place, one at a time, into the cornmeal mixture
  • Seal bag, and shake to coat
  • Spread the prepared pickles on a rack, and continue with the rest
  • Heat oil in a large pot over medium/ high heat to about 350 degrees
  • *If you don't have a thermometer, test the oil by dropping a little piece of a pickle into the heated oil, if it immediately starts to bubble, it's ready to fry
  • Place some paper towel on a platter, and put a handful of pickles in the heated oil
  • Fry for about 3 minutes, turning halfway through - or until golden brown on each side
  • Remove the fried pickles with a slotted spoon, and place on paper towel to dry
  • Allow to cool
  • Serve while still warm with dipping sauce

Notes

Nutrition values are only an estimate 

Nutrition

Serving: 6g | Calories: 845cal | Carbohydrates: 20g | Protein: 4g | Fat: 84g | Saturated Fat: 13g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 29mg | Sodium: 373mg | Potassium: 107mg | Fiber: 2g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg