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Fried Pickle Spears How-To

This Southern-cooking favorite brings a new crunch to ranch-fried pickles.

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Angie McGowen
I remember the first time I had a fried pickle. It was at one of our local oyster bars. The pickle was salty and good...but not great. I tried them again at a few other restaurants but never really got the whole fried pickle thing. They were often soggy and definitely nothing to brag about.

I started thinking about how I could improve upon the fried pickles I’d eaten in the past and decided better ingredients would make a better fried pickle. I used high-quality crisp pickles from the refrigerated section of my supermarket. For my breading, I knew I had to bring it up a notch. I needed to use something that would stand up to an extra crispy pickle spear, so I choose Panko bread crumbs.

I seasoned my fried pickles with ranch seasoning mix and served them with a creamy prepared buttermilk ranch dressing. They were a huge hit with my family! If you’ve had fried pickles in the past and weren’t that impressed, you just have to try this recipe. I’m sure it will turn you into a fried pickle lover.

To make them, I start with a bowl of flour seasoned with ranch dressing mix, a bowl of Panko bread crumbs and a bowl of whisked eggs.

I dip the pickle spear into the flour, into the egg, back into the flour and then back into the egg.

Finally, I coat it with the panko bread crumbs.

Fry the pickles in 375° oil for 2 to 3 minutes or until deep golden brown. Serve with buttermilk ranch dressing.

Don’t these look fantastic?

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