How to Make the Perfect Fried Pickle Dippers
American · Easy · 30 min · 4 servings
Crispy golden fried pickle slices with a seasoned cornmeal and flour coating. Served with a tangy ranch dipping sauce for the ultimate snack.
Why this recipe works
This Fried Pickle Dippers recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 cups dill pickle slices drained and patted dry
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup buttermilk
- 4 cups vegetable oil for frying
- 0.5 cup ranch dressing for dipping
Step by step instructions
Step 1: Dry the Pickles
Drain pickle slices thoroughly and spread them in a single layer on paper towels. Press more paper towels on top and let them dry for at least 10 minutes. Moisture is the enemy of crispy batter so do not skip this step.
Step 2: Prepare the Breading Station
In one shallow bowl pour the buttermilk. In a second shallow bowl whisk together flour, cornmeal, garlic powder, smoked paprika, and a pinch of salt and pepper. Having both bowls ready before frying keeps the process smooth and fast.
Step 3: Heat the Oil
Pour vegetable oil into a heavy pot or deep skillet to a depth of about 2 inches. Heat over medium-high until the oil reaches 375F. Use a thermometer for accuracy. Oil that is too cool will make the pickles greasy rather than crispy.
Step 4: Batter and Fry the Pickles
Dip each pickle slice in buttermilk letting excess drip off, then dredge in the flour and cornmeal mixture pressing gently so the coating adheres. Fry in batches of 8 to 10 slices for 2 to 3 minutes per side until deep golden brown. Do not overcrowd the pot.
Step 5: Drain and Serve
Transfer fried pickles to a wire rack or paper towel lined plate. Season immediately with a pinch of extra salt while still hot. Serve right away alongside ranch dressing for dipping.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- buttermilk → regular milk mixed with 1 tbsp white vinegar left to sit for 5 minutes
- cornmeal → panko breadcrumbs for a lighter crunchier coating
- ranch dressing → remoulade sauce or spicy chipotle mayo
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not drying the pickles properly which causes the batter to slide off during frying
- Overcrowding the oil which drops the temperature and results in soggy greasy pickles
- Frying at too low a temperature causing the batter to absorb excess oil before crisping
Nutrition facts
Per serving: 340 calories, 7g protein, 44g carbs, 16g fat, 2g fiber.
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