Super Bowl Fried Pickles Ranch (Printable Version)

Crispy, tangy fried pickles with a cool, creamy ranch dip perfect for sharing during game day.

# Ingredient List:

→ Fried Pickles

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→ Ranch Dip

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# Directions:

01 - In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, dill, chives, parsley, garlic powder, onion powder, salt, black pepper, and lemon juice. Cover and refrigerate until serving.

02 - Place flour in the first shallow bowl. Whisk eggs and buttermilk together in the second bowl. Mix panko breadcrumbs with paprika, garlic powder, cayenne (if using), salt, and black pepper in the third bowl.

03 - Working in batches, dredge each pickle slice in flour, shaking off excess. Dip into the egg-buttermilk mixture, then coat thoroughly with the seasoned panko breadcrumbs, pressing gently to adhere.

04 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.

05 - Fry pickles in batches for 2 to 3 minutes per side until golden brown and crispy. Do not overcrowd the pan to maintain oil temperature.

06 - Remove fried pickles with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with chilled ranch dip.

# Expert Tips:

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The crunch of that panko coating against the tangy pickle inside is absolutely addictive
This homemade ranch dip puts anything storebought to complete shame
They disappear faster than any other appetizer I have ever served

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Do not skip the step of patting those pickle slices dry or your batter will slide right off in the hot oil
Let the fried pickles drain on paper towels but serve them within five minutes for the best texture

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Bread and butter pickles give you a sweeter result that is absolutely worth trying
Let the coated pickles rest for about five minutes before frying to help the coating set

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