Crispy Fried Pickles with Ranch: Irresistibly Crunchy Snack

Indulge in Crispy Fried Pickles with Ranch, a delightful southern appetizer with a perfect blend of crunch and flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizers

Cuisine: Southern

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pickles

4 cups Pickles You can swap in cucumbers or zucchini for a different twist.

For the Coating

1 cup Flour Consider gluten-free flour as a great alternative.
1/2 cup Cornmeal Feel free to omit for just flour.
2 large Eggs Use flax eggs for a vegan option.
1 cup Buttermilk Regular milk with a splash of vinegar works well too.
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Garlic powder
Optional Cayenne or smoked paprika For additional flavor.

Equipment

Deep Fryer
colander
Medium Bowl
Slotted Spoon
Thermometer
heavy-bottomed pot

Method

Step-by-Step Instructions

Start by draining the pickles thoroughly in a colander, ensuring any excess liquid is removed.
In a medium bowl, combine flour, cornmeal, salt, pepper, and garlic powder to create the coating.
In a separate shallow dish, pour in the buttermilk to create a dipping station for your pickles.
Dunk each pickle slice into the buttermilk, then coat it generously in the flour mixture.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Carefully drop coated pickles into the hot oil, frying for 2–3 minutes on each side.
Once golden and crisp, remove pickles from oil and drain on a paper towel-lined plate.
Serve the crispy fried pickles hot with a side of creamy ranch dip.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, serve immediately after frying for maximum crunch.

Tried this recipe?

Let us know how it was!