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Crispy Fried Pickle Spears Recipe with Easy Homemade Ranch Sauce

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Crispy fried pickle spears with a light, golden crust paired with a creamy homemade ranch dipping sauce. A quick, easy, and addictive snack perfect for parties or casual cravings.

Ingredients

Scale
  • 16 dill pickle spears, drained well
  • 1 cup (120 grams) all-purpose flour
  • 1/4 cup (30 grams) cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • 2 large eggs, beaten
  • 3/4 cup (180 ml) buttermilk
  • Vegetable oil for frying (about 3 cups or 700 ml)
  • For the creamy ranch dipping sauce:
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream or Greek yogurt
  • 2 tablespoons (30 ml) buttermilk
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh chives, finely chopped (optional)
  • Salt and pepper, to taste

Instructions

  1. Drain the pickle spears thoroughly on paper towels for at least 10 minutes to remove excess moisture.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper.
  3. In another bowl, beat eggs with buttermilk until smooth.
  4. Dip each pickle spear into the wet batter, letting excess drip off, then dredge in the dry mix, pressing lightly to coat evenly.
  5. Pour vegetable oil into a deep fryer or large pot to a depth of 2-3 inches and heat to 350°F (175°C).
  6. Fry coated pickles in batches of 3-4 spears for 2-3 minutes, turning occasionally, until golden and crisp.
  7. Transfer fried pickles to a wire rack set over a baking sheet to drain excess oil and keep crispy.
  8. Whisk together mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, fresh chives, salt, and pepper to make the ranch dipping sauce. Adjust seasoning and consistency as needed.
  9. Serve the fried pickle spears warm with the creamy ranch dipping sauce.

Notes

Dry pickles thoroughly before battering to avoid soggy crust and oil splattering. Maintain oil temperature at 350°F (175°C) for best results. Fry in small batches to keep oil temperature steady. Rest fried pickles on a wire rack instead of paper towels to keep them crispy. Homemade ranch sauce tastes better after resting in the fridge for a few hours. For a lighter version, try baking or air frying the coated spears.

Nutrition

Keywords: fried pickles, crispy fried pickles, pickle spears, homemade ranch sauce, snack recipe, party food, appetizer

Find it online: https://avabowls.com/crispy-fried-pickle-spears-recipe-with-easy-homemade-ranch-sauce/