How To Make Deep Fried Pickles & Peppery Ranch Dipping Sauce

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can create a lighter batter.

dipping sauce

🥗Healthier: yogurt-based dip

💰Cheaper: ketchup

Yogurt dip is lower in calories, while ketchup is a budget-friendly option.

Start by making the peppery ranch dipping sauce. In a bowl, combine 1/2 cup sour cream and 1/2 cup mayonnaise.

Add 1/4 teaspoon pepper flakes, 1/4 teaspoon kosher salt, 1/2 teaspoon granulated garlic, 1 teaspoon coarsely ground black pepper, 1 teaspoon dried chives, 1 teaspoon dried parsley flakes, and 1 teaspoon dried dill to the bowl.

Mix thoroughly for about a minute until well blended. Taste and adjust seasoning if needed, then cover and refrigerate.

Prepare the pickles by drying them off with paper towels to absorb the brine. Place them on a plate lined with paper towels.

Transfer the pickles to a rack to air dry for about 30 minutes before battering.

For the dry batter, mix together 1 cup all-purpose flour, 1/4 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon granulated garlic, and 1 teaspoon ground black pepper in a bowl.

For the wet batter, whisk together 1 egg and 1/2 cup buttermilk in a separate bowl.

Heat about an inch of vegetable oil in a 12-inch cast iron skillet to 375°F.

Batter the pickles by first coating them in the dry mixture, shaking off excess, then dipping in the wet mixture, shaking off excess again, and returning to the dry mixture to coat again. Let them sit for a few minutes.

Carefully add 3 or 4 battered pickles to the hot oil, frying for about 90 seconds to 2 minutes on each side until golden brown. Adjust the heat to maintain the oil temperature around 375°F.

Remove the fried pickles using a slotted spoon and place them on a rack to drain excess oil. Repeat with the remaining pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens