Mushroom Free Fried Pickles with Ranch
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Learn more →Ingredients
4 servings
For the fried pickles
- 1 jar (16 oz) dill pickle slices, drained
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup buttermilk
- 1 large egg
- 1 tsp hot sauce
- 4 cups vegetable oil, for frying
For the ranch
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp buttermilk
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh parsley, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp white wine vinegar
- salt and pepper, to taste
Instructions
- 1
Make the ranch: whisk together the mayonnaise, sour cream, and buttermilk in a small bowl until smooth. Stir in the dill, chives, parsley, garlic powder, onion powder, and white wine vinegar. Season with salt and pepper, then refrigerate for at least 10 minutes to let the flavors come together.
- 2
Spread the drained pickle slices in a single layer on a sheet pan lined with paper towels. Pat them thoroughly dry with additional paper towels — the drier the pickles, the better the batter adheres.
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