Ingredients
The following ingredients have 10 Servings
- 1 (16 oz.) jar dill pickles
- 1/2 cup all-purpose flour
- 1/4 cup buttermilk
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- vegetable oil, for frying
- Dip:
- 1/3 cup ranch dressing
- hot sauce, to taste
Instruction
- Heat a large pot filled with 2 inches of vegetable oil over medium-high heat until roughly 365º F.
- Remove pickles from jar and set them out on paper towels, topped with a layer of paper towels, to drain.
- In a medium bowl, whisk together milk and egg until smooth.
- In a separate bowl, whisk together flour, garlic and onion powders, paprika, salt and cayenne.
- Take dried pickles and coat each one in flour. Shake off excess, then dip each in buttermilk mixture. Shake off excess again and re-roll in flour mixture.
- Working in batches of 3-4, carefully lower pickles into hot oil and fry, rotating frequently, for 2-3 minutes, or until golden brown.
- Use a slotted spoon to scoop out pickles and transfer them to a paper-towel lined plate to drain. Repeat with remaining pickles.
- For dip: whisk hot sauce into ranch dip and serve immediately with hot pickles.
