So, here in Texas, we'll fry anything, right? Thanks to the State Fair, we are brainwashed into thinking that anything dipped in batter and then thrown in a vat of hot oil has to be fantastic. Now, I'm good with a great corndog, but fried butter and fried coke? That's going a little too far.
But, wait. Hold on one second. You may think that a fried pickle sounds a little questionable. But no! If you've never had a fried pickle, you're in for a treat!
And, if you're like me and order fried pickles whenever you have the chance, you will love these! They’re light, crunchy and tangy and can go with or without dipping sauce - although you may as well - you've already killed any diet plans for the day.
So, pull out the Ranch and spike it with a little Sriracha (hot chili sauce AKA 'Rooster Sauce'). Awesomeness!
To get other great recipes, check out the No More ‘To Go’ website.
Total Time: 30 minutes Serves: 6-8
- Canola oil
- 16 oz jar dill pickle slices (reserving 3/4 cup juice)
- 1/2 cup ranch salad dressing
- 1 egg
- 1 cup flour
- 1/4 cup cornstarch
- 2 cups panko bread crumbs
- 1 package dry ranch salad dressing mix
- Heat 1” oil in a large skillet over medium high heat.
- Drain pickles reserving 3/4 cup juice.
- Place pickles in between paper towels and press out extra juice.
- In a medium bowl, combine pickle juice, ranch salad dressing (not dry package), egg, flour, and cornstarch.
- In a separate bowl, combine panko crumbs and dry salad dressing mix.
- Place as many pickles are will comfortably fit in the bowl of batter. Toss to coat.
- Coat a couple at a time in panko crumbs.
- Test one pickle in oil to see if it is hot enough. You will know it is at the right temperature, if your pickle immediately starts to bubble around the edges.
- Fry pickles in batches, not overcrowding, for 2-3 minutes and transfer to a paper towel line plate.