Fried pickles

Lynnda Cloutier


So the batter and crumbs adhere, blot pickles after draining so they are as dry as possible.Source unknown

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canola oil
one jar refrigerated kosher dill pickle burger slices, 20 ounces
1/2 cup purchased buttermilk ranch dressing
one egg
1 cup flour
1/4 cup cornstarch
2 cups panko bread crumbs
one package dry ranch dressing mix, 1 ounce

Directions Step-By-Step

heat 1 inch oil in a large sauté pan over medium-high to 360
Drain pickles, reserving 3/4 cup juice.Whip pickle juice, dressing, egg, flour, and cornstarch together in a large bowl until smooth.
Mix Panko and dry ranch mix in a shallow dish.
Pat dill pickles dry with paper towels. Dip pickles into batter letting excess drip off, then coat in Panko mixture and drop into hot oil. Fry pickles in batches until Golden, 2 to 3 minutes, then transfer to a paper towel lined plate.

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