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Deep Fried Pickles with Homemade Ranch Dipping Sauce

Deep fried and crunchy, these pickles were made for dipping in this creamy homemade ranch sauce. 



Dipping Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup thick yogurt
  • 1 tablespoon freshly chopped dill
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon lemon zest
  • Splash of lemon juice
  • Kosher salt and cracked black pepper to taste

Deep-Fried Pickles

  • 24 dill pickle slices
  • 1 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and cracked black pepper to taste
  • 2 large eggs
  • 2 tablespoons whole milk
  • 2 tablespoons hot sauce
  • Neutral oil for frying (such as grapeseed or sunflower)


Dipping Sauce

  1. In a mixing bowl, combine everything and mix well. Cover and refrigerate until needed.

Deep-fried pickles

  1. Before we start, line a baking sheet with paper towels, place a wire rack over the top and set aside.
  2. Whisk together the flour, paprika, garlic powder, cayenne, salt and pepper in a shallow bowl. In a second bowl, beat the eggs and mix in the milk and hot sauce.
  3. Dredging time! Dunk each pickle slice into the egg mixture, allowing any excess liquid to drip off, then coat them in the flour mixture, ensuring each piece is well covered and lay them out on a plate until ready to fry (be careful not to stack them or the coating may come off).
  4. In a heavy-bottomed pot, heat about 2 inches of oil to 350°F. Using a slotted spoon, carefully add the dredged pickle slices in batches, ensuring they are not overcrowded. Fry them for 2-3 minutes or until golden brown and crispy.
  5. Use the slotted spoon to remove the fried pickles from the hot oil and place them on the wire rack to drain any excess oil. Serve immediately with the ranch sauce, and enjoy!

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