Fried Pickles with Homemade Buttermilk Ranch Dressing are a real treat, perfect for some weekend fun! Munch on them as you watch the game or a movie. You’ll love them!
Have you ever had fried pickles? I first had them at a food truck several years ago, and I was immediately in love! The food truck (and this recipe) uses bread and butter pickles, which are sweet, and not at all sour like dill pickles.
Fried Pickles with Homemade Buttermilk Ranch Dressing have become a deliciously dangerous treat in my house! Since there’s no guarantee of our favorite food truck being nearby, we decided to try our hand at them ourselves. Smart move!
If you’re looking for appetizers to serve for a gathering but don’t feel like frying, try my Baked Sauerkraut Balls. They’re a hometown (Akron, Ohio, baby! Woot! Woot!) favorite!
Or try my recipe for Blistered Shishito Peppers with Smoky Paprika Aioli. Super easy to make, and so fun to snack on — they’re addicting!
These pickles are sweet and won’t turn your face into fish lips from the sour pickle taste. Don’t get me wrong: I love dill pickles, but for this treat, the bread and butter variety taste amazing.
Plus, you get to dip the pickles into the homemade buttermilk ranch dressing! The dressing has a little tang and some dill, too. It’s the perfect combo with the sweet pickles.
One thing you may notice in my photos is that the coating on the pickles looks a little coarse. That’s because we didn’t have cornmeal in the house, but only polenta. We always have cornmeal in the house, but clearly, I was wrong.
I just consider that a good lesson to share with you when cooking: always read your recipe first to ensure you actually have the ingredients you need before you start!
Either way, the polenta worked out, but I do recommend that you use cornmeal for this recipe. Another side note is that I have no idea what temperature our cooking oil is. We just wing it when we make our fried pickles. A quick online search has several recipes with instructions to bring the oil to 375 degrees F.
Brighten any gathering with Fried Pickles with Homemade Buttermilk Ranch Dressing. They’re easy to make, and they are a super-fun and delicious snack!
Patricia Conte/Grab a Plate
Serves Serves 4
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2-3 tablespoons buttermilk (to think out the dressing)
- 1 tablespoon white vinegar
- 1-1/4 teaspoon dried mustard
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon dried minced onion
- 1 teaspoon dried minced garlic
- Salt to taste, if needed
- 1 (12-ounce) jar sliced bread and butter pickles
- 2 cups vegetable oil for frying
- 1 cup flour
- 1/2 cup cornmeal
- 1/2 cup buttermilk
- 1 egg
- Several dashes hot sauce
- 1/4 teaspoon black pepper
- Mix the ingredients well. Taste, and adjust the seasoning, as needed.
- Refrigerate until ready to serve.
- Lay a few paper towels on two baking pans. Use a slotted spoon to transfer the pickle slices from the jar to the baking pans in a single layer.
- Use another paper towel to blot up some of the liquid from the pickles to dry them off.
- Add the flour, cornmeal, and black pepper to a shallow bowl and mix to combine.
- Add the egg (beaten), buttermilk, and hot sauce to a separate shallow bowl, and whisk to combine.
- Arrange clean baking pans next to your work area along with the bowls.
- Dip each pickle slice into the egg mixture (allow the excess to drip back into the bowl), then place in the flour/cornmeal mixture and gently pat with your fingers to coat the pickles.
- Transfer to the clean baking pan in a single layer.
- Add the vegetable oil to a large pot over medium-high heat. When the oil is hot, add a few pickles at a time and fry until golden, just for a few minutes, flipping them to ensure both sides are golden.
- Use a slotted spoon to remove the pickles and place on a clean baking pan.
- Continue until done.
- The pickles are best served warm, along with the dressing.