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How To Make Fried Pickles - used siracha in my buttermilk dredge and threw a few extra spices into the cornmeal to make it more interesting. SO GOOD!! Used the same method for some jalepenos too. YUM!

Ranch Dipping Sauce
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons chopped fresh dill weed
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Fried Pickles
  • 1 jar (32 oz) dill pickle slices, drained
  • 1 cup buttermilk
  • 2 tablespoons red pepper sauce
  • 1 cup Gold Medal® all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons Cajun seasoning
  • Vegetable oil for deep frying
  • 2 teaspoons salt

  1. In small bowl, mix all dipping sauce ingredients until well blended. Cover; refrigerate until serving time.
  2. 2Pat pickles dry with paper towels. In shallow bowl, mix 1 cup buttermilk and 2 tablespoons pepper sauce. In another shallow bowl, mix flour, cornmeal and Cajun seasoning.
  3. 3In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 350°F. Dip pickles in buttermilk mixture, then coat with flour mixture. Working in small batches, fry pickles about 2 to 3 minutes or until golden brown and crisp. Drain on paper towels; immediately sprinkle with 2 teaspoons salt.
  4. 4Serve fried pickles warm with dipping sauce.

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