Best Fried Pickles With Pickled Ranch Dip Recipes

SPICY PICKLE FRIES WITH HOMEMADE RANCH DIP

Steps:

• For the homemade ranch dip: Add the buttermilk, mayonnaise, sour cream, garlic, salt, vinegar, pepper, onion powder and hot sauce to a food processor. Pulse until well combined and smooth. Add the parsley and dill and pulse 4 to 5 times to incorporate. Pour into a serving bowl and set aside.
• For the spicy pickle fries: Pat the pickle spears dry and refrigerate until well chilled. Heat 2 inches of oil in a large heavy pot to 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Combine the flour, cayenne and salt in a wide shallow bowl. Beat the eggs in another shallow bowl. Put the panko in a third shallow bowl.
• Working with a few spears at a time, dredge the pickles in the flour and shake off the excess. Roll them in the egg to coat, then let the excess drip off before coating them thoroughly in panko. Carefully add half the pickles to the oil and fry until golden brown, about 1 minute. With a slotted spoon, transfer the pickles to the lined plate to drain. Repeat with the remaining pickle spears. Serve hot with ranch dip.

DILL PICKLE DIP RECIPE

Steps:

• Mix pickle dip base ingredients: In the bowl of a food processor or a mixing bowl with a hand-held mixer, combine the sour cream, cream cheese, ranch mix, garlic, onion, celery salt and lemon juice. Process or beat until creamy and smooth, stopping to scrape down the sides and bottom of the bowl as needed.
• Fold in remaining ingredients: Add the pickles, dill, chives, breadcrumbs and celery. Gently stir/fold to combine.
• Chill (for best taste): Cover the dip and refrigerate for at least 2 hours, or up to overnight. (Note: I recommend refrigerating at least 8 hours for the most flavor!)
• Serve: Taste and adjust the dip for seasoning with kosher salt and ground black pepper. Garnish with remaining pickles and breadcrumbs. Serve and enjoy!