Street Fair Fried Pickles with Smoky Chipotle Ranch Dipping Sauce

Allergens

Milk, Eggs

Ingredients

• 2 cups all
• purpose flour
• 1 cup buttermilk
• 2 large eggs
• 3 cups vegetable oil, for frying
• 2 cups dill pickles, sliced into ¼
• inch rounds
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a shallow bowl, whisk together the all purpose flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Set aside.
2. In another shallow bowl, combine buttermilk and eggs. Mix well.
3. Heat vegetable oil in a deep fryer or heavy bottomed pan to 350°F (175°C).
4. Working in batches, dip pickle slices into the buttermilk mixture, then dredge them in the seasoned flour mixture, shaking off any excess. Carefully lower the coated pickles into the hot oil. Fry until golden brown and crispy, about 2 3 minutes. Use a slotted spoon to remove the fried pickles from the oil and place them on paper towels to drain.
5. Repeat with remaining pickle slices. Serve hot with Smoky Chipotle Ranch Dipping Sauce.

Chef’s Insight

The key to perfectly fried pickles is maintaining an even oil temperature, ensuring a crispy and golden exterior without a greasy interior.

Notes

The Smoky Chipotle Ranch Dipping Sauce recipe can be found in the accompanying text.