Fried Dill Pickles
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Dill pickle planks in seasoned batter, deep fried and served with ranch dressing
- Author: TJ
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- 1 jar Clausen waffle-cut sandwich dill pickle slices
- 1/2 cup buttermilk
- 1 egg
- 1 cup + 1 TBL flour divided
- 1/4 tsp garlic powder
- 1 tsp ground black pepper
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Peanut oil – for frying
- Ranch dressing or ketchup – for dipping
- Measure and mix all the dry ingredients, then whisk the egg, buttermilk and 1 TBL of flour together
- Pat the pickle slices dry with paper towels, so the batter will stick
- Using a skillet or deep fryer heat the oil to 375 degrees
- Dredge the slices in wet, then dry mix and repeat a second time
- Gently drop 3-4 slices into the oil, and fry until golden brown
- Remove and drain on a paper towel covered rack to cool briefly
- Work in batches until all the slices are fried
- Serve with a side of ranch dressing or ketchup