Fried Pickles Recipe
A classic southern appetizer, these fried pickles are served golden brown with a homemade buttermilk ranch dipping sauce.
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Instructions
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Preheat 1-inch of oil in a heavy skillet to 3750F.
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For the ranch sauce, whisk buttermilk, mayonnaise, and sour cream in a medium bowl, then stir in dill, garlic powder, onion powder, apple cider vinegar, and salt; blend for a smoother consistency if preferred.
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Cover and refrigerate the ranch sauce for at least 4 hours, then adjust seasonings to taste before serving.
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Thoroughly pat the pickle slices dry with paper towels.
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Combine flour, Cajun seasoning, salt, onion powder, cayenne pepper, and water in a separate bowl, whisking to create a smooth batter.
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Dip pickle slices into the batter in batches, shaking off excess.
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Fry the coated pickles in the hot oil for 3 to 4 minutes per batch, flipping once, until golden brown.
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Transfer fried pickles to a paper towel-lined plate, immediately sprinkle with salt, and serve hot with the chilled buttermilk-ranch sauce.