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Crispy Fried Pickle Spears Recipe Easy Homemade with Creamy Ranch Dip

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Crispy fried pickle spears with a perfectly light and crunchy batter, served with a creamy homemade ranch dip. A quick and easy snack or appetizer that’s perfect for parties and game days.

Ingredients

Scale
  • 16 pickle spears, drained well (preferably dill pickles like Claussen or Mt. Olive)
  • 1 cup all-purpose flour (120g)
  • 1/4 cup cornstarch (30g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup cold sparkling water (180ml)
  • 1 large egg, beaten (room temperature)
  • 3–4 cups vegetable or canola oil (700-950ml) for frying
  • 1/2 cup mayonnaise (120ml)
  • 1/4 cup sour cream (60ml)
  • 1/4 cup buttermilk (60ml), adjust for consistency
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1/2 tsp garlic powder (for dip)
  • 1/2 tsp onion powder (for dip)
  • 1 tsp lemon juice
  • Salt and pepper to taste (for dip)

Instructions

  1. Drain and lay pickle spears on paper towels to soak up excess brine (5 minutes).
  2. In a mixing bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
  3. In a separate bowl, beat the egg and stir in cold sparkling water.
  4. Gradually pour the wet mixture into the dry ingredients, whisking gently until just combined; batter should be slightly lumpy.
  5. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C), using a thermometer for accuracy.
  6. Dip each pickle spear into the batter, letting excess drip off, then carefully place in hot oil in batches without overcrowding.
  7. Fry for 2-3 minutes until golden brown and crispy, then remove with a slotted spoon and transfer to a wire rack to drain.
  8. In a small bowl, mix mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper; adjust buttermilk for desired consistency (5 minutes).
  9. Serve fried pickle spears warm with the creamy ranch dipping sauce.

Notes

Keep the batter cold by chilling sparkling water and egg mixture before combining. Drain pickles thoroughly to prevent batter from slipping off and oil splatter. Maintain oil temperature at 350°F to avoid greasy or burnt coating. Fry in small batches and drain on a wire rack to keep pickles crispy. Homemade ranch dip tastes better than store-bought and allows customization. For gluten-free, substitute flour with gluten-free blend and cornstarch with arrowroot powder; use dairy-free sour cream and mayo for dip. Air fryer option: cook at 400°F for 10 minutes, flipping halfway.

Nutrition

Keywords: fried pickles, crispy fried pickles, pickle spears, homemade ranch dip, appetizer, snack, party food, game day snack

Find it online: https://chrisfeasts.com/crispy-fried-pickle-spears-recipe-easy-homemade-with-creamy-ranch-dip/