Fried Pickle Dippers
Crispy golden fried pickle slices with a seasoned cornmeal and flour coating. Served with a tangy ranch dipping sauce for the ultimate snack.
Crunchy beer-battered dill pickle slices fried golden and served with creamy ranch.
Nutrition per serving
Ingredients
main
batter
cooking
serving
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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