Fried Pickles with Spicy Ranch
Fair food at home, without the price.
Servings 6 servings
For the pickles:
- 1 cup flour
- 1 cup milk
- 1/4 cup pickle juice
- 1 teaspoon paprika
- 1 teaspoon salt
- Dill pickle chips as many as you'll eat (the batter will cover a cup or two worth of pickles)
For the Spicy Ranch:
- 1/4 cup bottled Ranch dressing
- 2 teaspoons Frank's Hot Sauce or any hot sauce you prefer, more or less to taste
Add a couple of inches of oil to a deep skillet set over medium heat. Bring to 375 degrees.
While the oil is heating, combine the flour, milk, pickle juice, paprika, and salt in a shallow dish, such as a pie plate. Mix until well combined.
Drop the pickles in the batter and stir them around until completely coated.
When the oil is hot, drop pickles one by one into the oil. Do not over crowd the pan. Flip the pickles over after about 1 minute and continue cooking another 30 seconds to 1 minute, or until the batter is golden and crunchy.
Drain on a paper towel lined plate.
Calories: 158kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 1130mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 0.7mg | Calcium: 72mg | Iron: 1.3mg