I have to admit, the first time I tried making fried pickles, I was a little nervous. But once I dipped them in this creamy ranch sauce, I was hooked! There’s something about the crunch of the pickle combined with the tangy, smooth dip that makes it irresistible.
Making them at home is easier than I thought, and I love how customizable the recipe is. If you’re looking for more creative chicken salad ideas to pair with snacks like this, check out the BLT Chicken Salad Recipe or Arby’s Chicken Salad Recipe for inspiration. Every bite feels like a fun, crispy treat.
Ingredients
Here’s what I use for this easy fried pickle and ranch dip recipe, along with my personal tips to make it perfect:
- 1 cup dill pickle slices (I always use fresh, crisp pickles, not ones from a jar that are too soft)
- 1 cup all-purpose flour (helps the coating stick nicely)
- 1 teaspoon garlic powder (adds a subtle flavor that enhances the pickles)
- 1 teaspoon paprika (for a hint of smokiness)
- ½ teaspoon salt (balances the flavors)
- ½ teaspoon black pepper (freshly ground is best)
- 2 large eggs (beaten, for the batter to stick)
- 1 cup panko breadcrumbs (for extra crunch; regular breadcrumbs work but aren’t as crispy)
- Vegetable oil for frying (enough to submerge pickles halfway; I prefer canola or sunflower oil for neutral flavor)
For the ranch dip:
- ½ cup mayonnaise (use full-fat for creaminess)
- ½ cup sour cream (gives a tangy flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried dill (fresh works too!)
- Salt and pepper to taste
- 1-2 teaspoons milk (to thin, if needed)
Note: Several
Variations
You can tweak this recipe based on your taste or dietary preferences:
- Use a dairy-free mayo and sour cream to make the ranch dip vegan.
- Swap panko breadcrumbs with crushed cornflakes for a crunchier texture.
- Add a pinch of cayenne or smoked paprika for a spicy kick.
- Try dill pickle chips instead of slices for larger bites.
Cooking Time
Here’s a quick breakdown of the total time you’ll need:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Equipment You Need
- Deep frying pan or skillet (for frying pickles evenly)
- Mixing bowls (to prepare batter and dip)
- Tongs (for safely handling hot pickles)
- Whisk (to mix eggs and dip ingredients)
- Paper towels (to drain excess oil)
How to Make Easy Fried Pickle and Ranch Dip Recipe
Prepare the Pickles
Start by patting your pickle slices dry. Removing excess moisture helps the coating stick and keeps the oil from splattering.
Make the Batter
In one bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. Place breadcrumbs in a third bowl for the final coating.
Coat the Pickles
Dip each pickle slice in flour mixture first, then egg, then breadcrumbs. I like to gently press the breadcrumbs so they stick well.
Fry the Pickles
Heat oil in a skillet over medium heat. Fry pickles in small batches for 2-3 minutes per side until golden brown. Drain on paper towels.
Prepare the Ranch Dip
In a bowl, combine mayonnaise, sour cream, garlic powder, onion powder, dill, salt, and pepper. Thin with milk if necessary. Chill until ready to serve.
Additional Tips for Making this Recipe Better
Here are some things I learned while making this:
- I always keep pickles well-dried; it prevents soggy coating.
- Fry in small batches to maintain oil temperature.
- Taste the ranch dip before chilling; I sometimes add extra dill for punch.
- Serve immediately for the best crunch; leftover fried pickles lose crispness.
How to Serve Easy Fried Pickle and Ranch Dip Recipe
I love arranging fried pickles on a plate in a circular pattern with a bowl of ranch in the center. Garnish with fresh chopped parsley or chives for a pop of color. They’re perfect as a snack, appetizer, or party finger food.
Nutritional Information
Here’s a rough estimate per serving:
- Calories: 250
- Protein: 5g
- Carbohydrates: 20g
- Fat: 17g
Make Ahead and Storage
Storage
Keep fried pickles in an airtight container in the fridge for up to 2 days. I usually reheat in the oven to maintain crispiness.
Freezing
You can freeze fried pickles before frying. Lay them on a tray, freeze individually, then transfer to a bag for up to a month. Fry from frozen for best results.
Reheating
To reheat, place pickles in a preheated oven at 375°F for 5-7 minutes. Avoid microwaving as it makes them soggy.
Why You’ll Love This Recipe
Here’s why I can’t get enough of it:
- Quick and easy: Takes under 30 minutes to make from start to finish.
- Crispy and flavorful: Panko breadcrumbs give the perfect crunch.
- Customizable: Adjust spices and dip to suit your taste.
- Crowd-pleaser: Great for parties or game nights.
- Flexible dietary options: Can be made dairy-free or vegan with simple swaps.
Easy Fried Pickle and Ranch Dip Recipe
Ingredients
Method
- Start by patting your pickle slices dry. Removing excess moisture helps the coating stick and keeps the oil from splattering.
- In one bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. Place breadcrumbs in a third bowl for the final coating.
- Dip each pickle slice in flour mixture first, then egg, then breadcrumbs. I like to gently press the breadcrumbs so they stick well.
- Heat oil in a skillet over medium heat. Fry pickles in small batches for 2-3 minutes per side until golden brown. Drain on paper towels.
- In a bowl, combine mayonnaise, sour cream, garlic powder, onion powder, dill, salt, and pepper. Thin with milk if necessary. Chill until ready to serve.
Notes
- I always keep pickles well-dried; it prevents soggy coating.
- Fry in small batches to maintain oil temperature.
- Taste the ranch dip before chilling; I sometimes add extra dill for punch.
- Serve immediately for the best crunch; leftover fried pickles lose crispness.
