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Recipe courtesy of Jennifer Clement

Deep Fried Pickles

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 24 pickles
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Ingredients

24 dill pickle spears, chilled

Egg wash, recipe follows

Breading, recipe follows

Canola oil, for frying

Ranch dressing, recipe follows

24 dill pickle spears, chilled

Egg wash, recipe follows

Breading, recipe follows

Canola oil, for frying

Ranch dressing, recipe follows

Egg Wash:

2 cups milk

2 eggs

Pinch lemon pepper

Pinch dill weed

Pickle juice

Egg Wash:

2 cups milk

2 eggs

Pinch lemon pepper

Pinch dill weed

Pickle juice

Breading:

2 1/2 cups cornmeal

1 1/2 cups all-purpose flour

1/2 cup lemon pepper

1/2 cup dill weed

4 teaspoons paprika

2 teaspoons garlic salt

Pinch cayenne pepper, or more to taste

Breading:

2 1/2 cups cornmeal

1 1/2 cups all-purpose flour

1/2 cup lemon pepper

1/2 cup dill weed

4 teaspoons paprika

2 teaspoons garlic salt

Pinch cayenne pepper, or more to taste

Ranch Dressing:

1/2 cup buttermilk

1/2 cup sour cream

3 tablespoons minced parsley leaves

2 tablespoons chopped green onion

1 1/2 tablespoons apple cider vinegar

2 teaspoons freshly ground pepper

1 teaspoon Dijon mustard

1/2 garlic clove, minced

Mayonnaise

Ranch Dressing:

1/2 cup buttermilk

1/2 cup sour cream

3 tablespoons minced parsley leaves

2 tablespoons chopped green onion

1 1/2 tablespoons apple cider vinegar

2 teaspoons freshly ground pepper

1 teaspoon Dijon mustard

1/2 garlic clove, minced

Mayonnaise

Directions

  1. Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes. 
  2. In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.
  1. Using only very cold dill pickle spears, dip pickle into egg wash and then coat with breading. Repeat until no pickles remain, and arrange dipped pickles on a sheet pan lined with waxed paper. Chill for at least 30 minutes. 
  2. In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch Dressing.

Egg Wash:

  1. In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.

Egg Wash:

  1. In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.

Breading:

  1. Combine all ingredients in a baking dish.

Breading:

  1. Combine all ingredients in a baking dish.

Ranch Dressing:

  1. In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.

Ranch Dressing:

  1. In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
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