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Fried Pickles with Ranch Dipping Sauce

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  • Prep 45 min
  • Total 45 min
  • Servings 8
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Ready to serve in just 45 minutes, use hamburger dill pickles for these Cajun-seasoned appetizers. The ranch dipping sauce can be made up to one week ahead of time.
By Bree Hester
Updated Mar 22, 2012
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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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The dipping sauce can be made ahead and kept in the refrigerator up to 1 week.
  • tip 2
    Try the sauce on a salad or sandwich, or use as a dip for French fries. Add crumbled blue cheese and you have an amazing blue cheese dip!
  • tip 3
    When shopping for pickles for this recipe, you might see some jars labeled “hamburger dill pickle chips”—those are what you want.
  • tip 4
    To tell if your oil is hot enough, and you don’t have a deep fry or candy thermometer, just dip the end of a wooden spoon into the oil. If small bubbles form around the spoon, the oil is ready for frying.


Nutrition Facts are not available for this recipe
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