fried pickles with ranch
Crispy, juicy and tangy - fried pickles make a delicious, flavor packed snack especially when served with cool, extra dilly homemade ranch. This southern crowd pleaser can be made with pickles of any shape - my personal favorite is the spears!
History of Fried Pickles
You might be wondering who came up with this brilliant snack so I will share the story behind this fair staple. Back in 1963, across the street from a pickle factory in Arkansas, there was a restaurant called the Duchess Drive-In that was owned by a man called Bernell “fatman” Austin. The owner would take hamburger pickle chips, toss them in catfish batter, deep fry them, and then sell them in baskets of 10 for 10 cents. The treat quickly became a hit and spread across the south. Fried pickles became a staple fair food in Texas in the ‘80s and kept rising in popularity across America - today they can be found in most pub menus!
How to make fried pickles?
Now let’s fry some pickles! To make the ranch whisk together sour cream, buttermilk and mayonnaise in a small bowl. Season it with 1/4 tsp salt, 1/4 tsp onion powder, 1/4 tsp garlic powder and pepper. Whisk in minced garlic, parsley, chives, dill, and lemon juice. Cover and refrigerate. Set out 3 deep plates next to the stove. On the first one place flour, second the eggs, and on the last one the panko breadcrumbs. Whisk the eggs until even color, then heavily season the flour and breadcrumbs with paprika, onion powder, garlic powder, Lawrys seasoning salt, Dan-O’s spicy seasoning, garlic salt, and pepper. Line a cookie sheet with paper towels. In a medium pot heat vegetable oil to 350f. Then take a pickle and roll it in the flour, then dip in egg wash, and roll it in the breadcrumbs. Fry until golden brown and set on the prepared cookie sheet. Repeat with the rest. Serve immediately with the prepared ranch!