Ranch Seasoning Makes the Best Fried Pickle Dough

Dip them on a ranch too, of course.

Dip them on a ranch too, of course.
Photo: Claire Bass

A fried pickle is a fat, more salty, hot pickle. This is a concept that should notit works, and yet it works. Many people agree: Fthe dried pickles taste great.

The best fried pickles can be found at mid-level chain restaurants and county fairs—establishments that are not afraid of fat and salt. Fried pickles do best when their to preparers dodon’t take themselves too seriously, and as you might have guessed, I’m one of those pickle fryers.

I originally designed to make air fried pickles, a notion I have since given up because the fried pickles suck. (Pickles should be arranged in a single, well-spaced layer in your air fryer basket., and even then, they do not brown evenly or well.) But in the middle of development the recipe that would never be, I discovered that ranch seasoning powderi speak it Hidden Valley Stuff-makes an exceptional fried pickle batter.

This shouldn’t be surprising. Ranch dressing and fried pickles circulate in the same circles – they’re both heavily seasoned and sometimes snubbed by more amateur people. The tangy umami of dehydrated buttermilk and MSG pairs exceptionally well with a slice of pickle, giving it flavor reminds of a dill chip on a cheeseburger. More, the small, dehydrated green pieces look quite nice when hung in a golden brown dough.

Just one 1-ounce packet of ranch dressing mix is ​​all it takes to turn a cup of flour into the perfect pickle batter. Mix, dip and fry. To make fried pickles at the ranch, you will need:

  • Vegetable oil
  • Pickles-preferably inexpensive but thick enough hamburger style slices
  • 1 cup of flour
  • 1 1-ounce packet ranch dressing mix
  • 1 beaten egg

Add a few inches of oil to a high-sided stainless steel frying pan or some kind of Dutch oven. Set the heat to high. Mix the flour and ranch seasoning together and set aside. Decide how many pickles you want to eat and sponge that number of pickles on paper towels, then dip them in the egg and add to the batter to coat them.

Let the oil reach 365 ℉ and fry the pickles, several at a time, for a few minutes on each side until they are golden. Remove the pickles from the oil and let them drain on paper towels. Serve with ranch dressing for dipping. Repeat until you have as many fried pickles as you want. (A batch of dough should last you at least 20, but I haven’t fully tested its limits.)


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