Fried Pickles with Spicy Ranch Dip

A few weeks ago we ate at a fun pub in Lafayette, LA and had the best fried pickles ever.

Ever since then I've been craving them.
I knew that as soon as football season started, 
I had no excuse not to make up a batch of these bad boys.

I know that if you aren't from the south,
fried pickles are something of a mystery.

But trust me, you can't quit eating these salty little treats.

I paired mine with some spicy ranch dip and they were gone in no time flat.

This is a super easy tailgating recipe.
Everyone will love it.

Fried Pickles with Spicy Ranch Dip

(Printer Friendly)

For the pickles:

1/3 cup cornmeal
2/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 2 teaspoon cayenne pepper
1 jar slice pickle chips, drained
canola oil for frying

For the spicy ranch dip:

1/3 cup mayonnaise
1/2 cup sour cream or buttermilk
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon parsley
1/2 teaspoon salt
6-8 dashes of tabasco sauce

To make the pickles:

Drain the pickles well, and dry with a paper towel.  Combine all of the other ingredients in a ziploc bag. Add the pickles individually and shake to coat.

Heat the oil to 375 degrees in a heavy duty pan over high heat.  Drop the pickles individually into the oil for approximately 2 minutes on each side, or until lightly browned.

Remove from the oil and drain on a paper towel.

To make the spicy ranch dip:

Whisk all of the ingredients together and store in a sealed container for up to 1 week in the refrigerator.


1 comment :

  1. They're not typical fare here, but there are a couple southern restaurants that serve them. So good. I'll have to try them out when we get a stove again, someday. :)


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