Introduction
Fried pickles are a delightful Southern snack that offers a crispy, tangy crunch paired perfectly with a creamy dip. This recipe features battered dill pickles fried to golden perfection, served alongside a homemade buttermilk-ranch sauce that elevates the dish to a whole new level. With just a few simple ingredients, you can make a fantastic appetizer or party snack that will leave your guests craving more.
Detailed Ingredients with measures
For the Buttermilk-Ranch Sauce:
– 1/3 cup buttermilk, well shaken
– 1/3 cup mayonnaise
– 1/3 cup sour cream
– 1 teaspoon finely chopped fresh dill
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon apple cider vinegar
– 1/4 teaspoon kosher salt, more to taste
For the Pickles:
– 1 (24-ounce) jar sliced dill pickles, drained
– Vegetable oil, for frying
– 3/4 cup all-purpose flour
– 1 tablespoon Cajun seasoning
– 1 teaspoon kosher salt, more as needed
– 1/2 teaspoon onion powder
– 1/2 teaspoon cayenne pepper
– 1 cup water
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
4 hours 25 minutes (includes chilling time for the sauce)
Yield
Serves 4-6
Directions
Make the Buttermilk-Ranch Sauce:
1. In a medium bowl, whisk together the buttermilk, mayonnaise, and sour cream.
2. Add the dill, garlic powder, onion powder, apple cider vinegar, and salt; whisk to combine.
3. Cover and refrigerate for at least 4 hours, or up to overnight. Adjust seasoning to taste before serving.
Make the Fried Pickles:
1. Spread the drained pickles on a paper towel-lined baking sheet and pat dry.
2. In a large skillet, heat 1 inch of vegetable oil over medium-high heat until it reaches 375°F.
3. In a medium bowl, mix together the flour, Cajun seasoning, salt, onion powder, cayenne pepper, and water until smooth.
4. Dip the pickles into the batter, allowing excess to drip off.
5. Fry the pickles in batches until golden brown, about 3 to 4 minutes, flipping halfway through.
6. Remove with a slotted spoon and place on a paper towel-lined plate; sprinkle with a pinch of salt.
7. Repeat with remaining pickles. Serve immediately with the buttermilk-ranch sauce.
Enjoy your homemade fried pickles!
Detailed Directions and Instructions
Make the Buttermilk-Ranch Sauce:
1. In a medium bowl, whisk together the buttermilk, mayonnaise, and sour cream until smooth and well blended.
2. Add the finely chopped dill, garlic powder, onion powder, apple cider vinegar, and kosher salt. Whisk to combine all the ingredients thoroughly.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This resting time allows the flavors to meld. Adjust the seasoning to taste before serving.
Make the Fried Pickles:
1. Spread the drained pickles out on a paper towel-lined baking sheet. Pat them dry gently to remove excess moisture, ensuring a crispier outcome.
2. In a large skillet, pour in enough vegetable oil to measure about 1 inch deep. Heat the oil over medium-high heat until it reaches a temperature of 375°F (190°C).
3. In a medium bowl, combine the all-purpose flour, Cajun seasoning, kosher salt, onion powder, cayenne pepper, and water. Stir until the mixture is smooth and free of lumps.
4. Dip each pickle slice into the batter, making sure to coat it evenly, and allow any excess batter to drip off before frying.
5. Carefully place the battered pickles in the hot oil, frying them in batches to avoid overcrowding. Fry for about 3 to 4 minutes, flipping the pickles halfway through for even browning.
6. Remove the fried pickles using a slotted spoon and transfer them to a paper towel-lined plate to absorb excess oil. Sprinkle with a pinch of salt while they are still hot.
7. Repeat the frying process with the remaining pickles until all are cooked. Serve the fried pickles immediately alongside the buttermilk-ranch sauce for dipping.
Notes
Preparation Tips:
– Make sure to dry the pickles thoroughly; moisture can affect the batter’s ability to adhere properly.
– Adjust the seasoning in the buttermilk-ranch sauce to your preference, adding more salt or dill as desired.
Serving Suggestions:
– Fried pickles pair well with a variety of dips, but the buttermilk-ranch sauce complements them beautifully.
– Feel free to experiment with the spices in both the ranch sauce and the batter to suit your taste.
Cook Techniques
Whisking
Whisking is essential in making the buttermilk-ranch sauce to ensure a smooth and well-combined mixture.
Pat Dry
Patting the pickles dry helps the batter adhere better, ensuring a crispier fried pickle.
Temperature Control
Maintaining the oil temperature at 375°F is crucial for frying. If the oil is too cool, the pickles will absorb too much oil and become greasy.
Batter Dipping
Dip each pickle in the batter thoroughly but allow excess batter to drip off before frying. This ensures an even coating for a better texture.
Batch Frying
Fry pickles in batches to avoid overcrowding the skillet, which can lower the oil temperature and prevent proper cooking.
Draining
Using a slotted spoon to remove fried pickles helps drain excess oil, making them less greasy and more enjoyable.
Seasoning
Sprinkling additional salt immediately after frying enhances flavor and helps the seasoning stick to the pickles.
FAQ
Can I use other types of pickles?
Yes, you can experiment with different types of pickles, such as bread and butter or spicy pickles.
Is it necessary to refrigerate the buttermilk-ranch sauce?
Yes, refrigerating the sauce for at least 4 hours allows the flavors to meld and develop.
Can I make the batter ahead of time?
It’s best to make the batter just before frying to maintain its texture and prevent separation.
What can I serve with fried pickles?
Fried pickles pair well with a variety of dips, including ketchup, hot sauce, or even aioli.
How do I store leftover fried pickles?
Place leftover fried pickles in an airtight container in the refrigerator. Reheat in an oven for best results.
Conclusion
Fried pickles paired with buttermilk-ranch sauce offer a delightful blend of crispy texture and tangy flavor. This dish makes for a great appetizer or snack, appealing to various taste preferences. The creamy ranch sauce enhances the overall experience, making each bite enjoyable. Whether for a party or a simple gathering, these fried pickles are sure to be a hit.
Classic Southern Fried Green Tomatoes
Try making classic Southern fried green tomatoes for a uniquely delicious twist. Use the same batter and fry until crispy, serving them with a spicy aioli for dipping.
Buffalo Cauliflower Bites
For a spicy alternative, consider buffalo cauliflower bites. Dip cauliflower florets in a similar batter, fry them, then toss in buffalo sauce. Serve with blue cheese dressing.
Sweet Potato Fries
Sweet potato fries can be a great addition as well. Cut sweet potatoes into fry shapes, season, fry until crisp, and serve with a buttermilk-ranch sauce for a sweet and savory contrast.
Onion Rings
Onion rings are another fun option. Slice onions, dip in the same batter, fry until golden, and serve with your ranch sauce or a tangy barbecue sauce for extra flavor.
Fried Mozzarella Sticks
To satisfy cheese lovers, fried mozzarella sticks are a fantastic choice. Bread and fry mozzarella until crispy, then serve with marinara sauce for dipping.
Spicy Jalapeño Poppers
For those who enjoy a kick, spicy jalapeño poppers filled with cream cheese and cheddar and fried in the same batter make for a great combination, pairing perfectly with the buttermilk-ranch sauce.