Firecracker Fried Pickles with Spicy Ranch Dipping Sauce

Allergens

Milk, Wheat

Ingredients

• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 16 oz pickles, drained and patted dry
• Canola oil for frying

Instructions

1. In a shallow dish, whisk together the flour, panko breadcrumbs, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. In another shallow dish, pour in the buttermilk.
2. Working in batches, dip each pickle in the buttermilk, then dredge in the seasoned panko mixture, pressing to adhere. Place breaded pickles on a wire rack over a baking sheet to rest for 5 minutes.
3. In a large pot or deep fryer, heat oil to 350°F (175°C). Carefully lower breaded pickles into the hot oil and fry until golden brown, about 2 3 minutes. Use a slotted spoon to remove from oil and drain on rack. Season immediately with a pinch of salt.
4. Serve hot with Spicy Ranch Dipping Sauce.

Chef’s Insight

The key to perfectly fried pickles is to let them rest before frying, allowing the coating to adhere properly.

Notes

Make sure to drain the pickles well before breading and frying for crispy results.