Print

Crispy Fried Pickles Recipe with Creamy Ranch Dip

crispy fried pickles - featured image
Print Recipe

A quick and easy recipe for crispy fried pickles paired with a homemade creamy ranch dip, perfect for snacks, parties, and game days.

Ingredients

Scale
  • 20–25 dill pickle slices (preferably Claussen)
  • 1 cup all-purpose flour (120 g), plus extra for coating
  • 2 tablespoons cornstarch
  • 1 cup buttermilk (240 ml), room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked paprika preferred)
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • About 4 cups (1 liter) vegetable oil for frying
  • 1/2 cup mayonnaise (120 g)
  • 1/2 cup sour cream (120 g)
  • 1/4 cup buttermilk (60 ml), adjust for consistency
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare your workspace by gathering all ingredients, slicing pickles if needed, and setting up dredging stations.
  2. In a bowl, combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper (if using), and salt and pepper to taste. Mix well.
  3. In another bowl, whisk the buttermilk until smooth.
  4. Pour vegetable oil into a skillet or deep fryer to a depth of at least 2 inches (5 cm). Heat to 350°F (175°C), monitoring with a kitchen thermometer.
  5. Lightly coat each pickle slice in the seasoned flour mixture, then dip into the buttermilk, and dredge again in the flour mixture for a double coating.
  6. Carefully place pickles into hot oil in batches, frying for 2-3 minutes per side until golden brown and crispy.
  7. Remove pickles with tongs or slotted spoon and place on paper towels or a wire rack to drain excess oil. Let cool for a minute or two.
  8. While frying, whisk together mayonnaise, sour cream, buttermilk, fresh dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl. Adjust consistency with more buttermilk if needed.
  9. Arrange crispy fried pickles on a platter with the creamy ranch dip on the side and serve immediately.

Notes

For extra crispiness, let coated pickles rest on a wire rack for 10 minutes before frying. Maintain oil temperature at 350°F to avoid soggy or burnt pickles. Fry in small batches to keep oil temperature steady. Use a wire rack to drain pickles to avoid sogginess. The ranch dip tastes better after resting in the fridge for a few hours. Reheat leftovers in a toaster oven or air fryer to maintain crispiness; avoid microwaving.

Nutrition

Keywords: fried pickles, crispy pickles, ranch dip, snack recipe, game day food, southern snack, appetizer

Find it online: https://norasfoods.com/crispy-fried-pickles-recipe-with-creamy-ranch-dip-easy-and-perfect-snack/