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Fried Pickles with Ranch Dipping Sauce

Blogger Bree Hester of Baked Bree fries up pickles and dips them in a creamy ranch sauce. They’re so delicious and addictive, you won’t know what hit you! Learn to make this recipe with our how-to article.

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  • Prep Time 45 min
  • Total Time 45 min
  • Servings 8

Ingredients

Ranch Dipping Sauce

1
cup sour cream
1/2
cup buttermilk
1
clove garlic, finely chopped
1/4
cup chopped fresh Italian (flat-leaf) parsley
2
tablespoons chopped fresh dill weed
1
tablespoon chopped fresh chives
1
tablespoon Worcestershire sauce
1
teaspoon white vinegar
1
teaspoon salt
1/2
teaspoon pepper

Fried Pickles

1
jar (32 oz) dill pickle slices, drained
1
cup buttermilk
2
tablespoons red pepper sauce
1
cup Gold Medal™ all-purpose flour
1
cup yellow cornmeal
2
tablespoons Cajun seasoning
Vegetable oil for deep frying
2
teaspoons salt

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
  • 2 Pat pickles dry with paper towels. In shallow bowl, mix 1 cup buttermilk and 2 tablespoons pepper sauce. In another shallow bowl, mix flour, cornmeal and Cajun seasoning.
  • 3 In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 350°F. Dip pickles in buttermilk mixture, then coat with flour mixture. Working in small batches, fry pickles about 2 to 3 minutes or until golden brown and crisp. Drain on paper towels; immediately sprinkle with 2 teaspoons salt.
  • 4 Serve fried pickles warm with dipping sauce.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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