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Crispy Fried Pickle Spears with Ranch
Crispy on the outside and warm and tangy within, these cornmeal-crusted fried pickle spears are impossible to resist. They fry up with a golden, satisfying texture that pairs beautifully with a cool, herb-packed homemade buttermilk ranch. It's a fantastic appetizer for your next weekend gathering, bringing that classic diner experience right to your kitchen.
Equipment
- Dutch oven
- Thermometer
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 Tbsp. chopped fresh chives
- 1 tsp. white wine vinegar
- ½ tsp. dried dill
- 1 cup plus 2 Tbsp. whole buttermilk, divided
- 3½ tsp. hot sauce, divided
- 1¼ tsp. kosher salt, divided
- 1 tsp. garlic powder, divided
- ¾ tsp. black pepper, divided
- 1½ cups coarse stone-ground yellow cornmeal
- ½ cup all-purpose flour
- 1 (16-oz.) jar dill pickle spears
- 1.
Instructions
- 1Combine the mayonnaise, sour cream, chives, vinegar, dried dill, 2 tablespoons of buttermilk, 1/2 teaspoon of hot sauce, 1/4 teaspoon of kosher salt, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper in a small bowl. Whisk until smooth.
- 2Cover the bowl and chill the sauce in the refrigerator until you're ready to serve.
- 3Fill a large Dutch oven with 1 inch of oil. Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit. Maintaining the right temperature keeps the breading crispy instead of greasy.
- 4Mix the remaining 1 cup of buttermilk and 3 teaspoons of hot sauce in a shallow dish.
- 5Stir the cornmeal, flour, remaining 1 teaspoon of kosher salt, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper together in a second shallow dish.
- 6Drain the jar of pickles and pat them completely dry with paper towels. Removing surface moisture helps the batter stick properly. Slice each spear in half lengthwise.
- 7Dip the dried pickles into the buttermilk mixture a few at a time. Transfer them to the cornmeal mixture and press gently so the coating sticks, then set them on a large rimmed baking sheet.
- 8Carefully drop the breaded pickles into the hot oil in batches of four. Fry them for about 2 minutes, turning as needed, until they turn golden brown.
- 9Remove the fried pickles with a slotted spoon and let them drain on a paper towel-lined plate. Sprinkle with flaky sea salt and paprika, then serve warm with the chilled dipping sauce.
Notes
- Storage: The homemade ranch dipping sauce keeps in an airtight container in the refrigerator for up to 7 days.
- Prep: Make sure your oil stays around 375 degrees Fahrenheit between batches for the crispiest results.
- Make ahead: You can mix the dry breading ingredients and the ranch dip a day in advance to save time.
Recipe Details
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