Deep-Fried Pickles with Ranch Dip

Ingredients

• 16 oz pickles
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 cup buttermilk
• 1 cup ranch dressing
• 4 cups oil for frying
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt

Instructions

1. 1

   Begin by draining the pickles and patting them dry with paper towels to remove excess moisture.

2. 2

   In a medium bowl, combine the all-purpose flour, cornmeal, garlic powder, onion powder, cayenne pepper, black pepper, and salt.

3. 3

   In a separate bowl, pour the buttermilk.

4. 4

   Heat the oil in a deep fryer or a heavy-bottomed pot over medium-high heat (about 350°F).

5. 5

   Dip each pickle slice into the buttermilk, allowing excess to drip off, then dredge in the flour-cornmeal mixture until fully coated.

6. 6

   Carefully place the coated pickles in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes, or until golden brown.

7. 7

   Remove the fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

8. 8

   While the pickles are frying, prepare the ranch dip by simply placing the ranch dressing in a serving bowl.

9. 9

   Serve the hot, crispy deep-fried pickles immediately with the cool ranch dip on the side.